Sourdough Waffles

I know: with this post I have officially destroyed any lingering sympathy you might have had for my third bout with COVID. And your suspicions are well-founded. As I’m one of the very fortunate folks for whom the virus is no worse than a middling cold, my COVID infections have all essentially been a staycation, an irreproachable excuse to cancel all my meetings, order frozen pizzas and ramen on Instacart in my PJs, and catch up on work…and baking. Right now I’m working on a batch of whole-wheat (well, part-wheat) Hokkaido milk bread TBB (to be blogged). But that means I had some extra starter to dispose of, and so I whipped up a half-batch of these overnight sourdough waffles from King Arthur. And they were fabulous, seriously. I recommend adding another couple tablespoons of melted butter to the batter and a teaspoon of vanilla–also putting a little rose water in the whipped cream that goes with your cherry (or blueberry or strawberry) sauce. I also recommend eating them in your PJs; they taste better that way.