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One ritual we look forward to every week is Sunday waffles. This has been a tradition for some time now and one we have really looked forward to including Yitzchak in. I originally made the King Arthur Flour sourdough waffle recipe, but over time have adapted it to fit our needs (we often do not have buttermilk, I wanted mixed flours, and I don’t like measuring things).
When we added Yitzchak to Sunday morning waffles at 6 months I decided to also add some spinach to increase the iron content and add some other nutrition. They might not look as pretty (unless you are going for Grinch waffles!) but they are just as tasty.
If you’re in the market for a waffle iron we LOVE ours, linked HERE. It cooks two waffles at the same time which is a giant perk.
Spinach Sourdough Waffles
- 1 cup sourdough started
- 1 cup yogurt (or buttermilk)
- A large handful spinach
- 2 eggs
- 1 cup mixed flour whole wheat, buckwheat, almond, flax meal
- 1/4 cup butter
- 1 tsp baking soda
- Juice of one lemon optional
- The night before feed the sourdough starter. Leave around one cup for the batter.
- Mix spinach with yogurt and lemon juice in a blender until smooth.
- Add the mixture to the sourdough starter along with eggs and melted butter.
- In a separate bowl mix the flour and baking soda.
- Combine and cook.