Cottage Cheese Sourdough Discard Waffles
These cottage cheese sourdough discard waffles are a crispy, fluffy, high-protein breakfast made with simple ingredients and a perfect way to use up extra sourdough discard. Packed with protein from cottage cheese and eggs, these easy sourdough discard waffles are a delicious make-ahead breakfast that can be frozen and reheated for busy mornings.
Ingredients
- 1½ cups All purpose flour
- 2 T Honey
- ½ tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 cup Sourdough Discard
- 2 large eggs
- 1 cup milk
- 1 cup cottage cheese
- 3 T melted butter
Instructions
- Prepare the Ingredients: Gather all your ingredients and have them measured out and ready to go.
- Mix Dry Ingredients: In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix well.
- Combine Wet Ingredients: In a separate bowl, whisk together sourdough discard, milk, cottage cheese, and eggs until fully combined.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Preheat the Skillet: Heat a waffles iron over medium heat. Lightly grease with butter or cooking spray.
- Cook the Pancakes: Pour batter into sprayed waffle iron until it almost fill the waffles iron, but not all the way to the edges as it will spread when the lid is closed. Cook until the light on your waffle iron turns green.
- Keep Warm: Transfer the cooked waffles to a plate and keep warm. Repeat the cooking process with the remaining batter, greasing the iron as needed.
- Serve the waffles warm with your favorite toppings such as maple syrup, fresh berries, or peanut butter.
Nutrition
Serving: 1square waffleCalories: 167kcalCarbohydrates: 24.3gProtein: 6.4gFat: 4.9gSaturated Fat: 2.6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.2gCholesterol: 43mgSodium: 359.1mgPotassium: 104.4mgFiber: 1.1gSugar: 4.5g
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