I adapted the recipe from the perfect loaf again, this time upping the sugar even more, thinning yogurt with water to replace buttermilk, half whole wheat flour, and half the amount of salt. These turned out well. Owen ate them with no problem.

Update 04.19.18 – original recipe called for 1 stick of butter. Today I tried it with a half stick and I liked it better.

Ingredients

1 1/2 cups whole milk yogurt
1/2 cup water
1/2 stick butter, melted and cooled
100g (1/2 cup, stirred down) ripe sourdough starter
250g (2 cups) flour, half all purpose, half whole wheat
2 tbsp brown sugar
2 eggs
1/2 tsp sea salt
1/2 tsp baking soda

Method

The night before:

Add yogurt, water, and the melted and cooled butter to a large mixing bowl. Then add your ripe sourdough starter and mix thoroughly (use a whisk and your hands if needed). Sprinkle the sugar on top and whisk in your flour, a little at a time, until incorporated.

Cover the bowl and let sit at room temperature overnight.

In the morning:

Warm your whole eggs to room temperature by letting them sit for a few minutes in a bowl of warm water. Sift the baking soda and salt onto the top of the batter. Crack the eggs and place the whites in one clean bowl and the yolks in another. Whisk the egg whites until they form stiff peaks. Lightly scramble up the egg yolks in the second bowl. Pour the yolks into the batter and lightly stir through. Then, using a spatula, fold the eggs whites into the batter until just incorporated (and no more).

Cook in your smoking hot waffle iron until done to your liking.