Cast Iron Waffle Maker (Electric will work too, but you know what site you're on!)
Medium size Bowl
Plastic Wrap
Instructions
The Night Before
Combine your bubbly, active starter with the buttermilk, flour, and sugar. Mix until well combined and there are no chunks of dry flour
Cover the bowl tightly with plastic wrap and rest somewhere cool. If it's hot in your kitchen, try putting it in the basement, or in a pinch, the fridge. If refrigerated overnight, take it out an hour or two before cooking
The Morning Of
Remove the egg from the fridge an hour or so before cooking and allow to come to room temperature
Whisk together the egg, oil, and vanilla extract. Continue whisking until well incorporated and bubbly
Pour the egg mixture on top of the starter base
Add the salt and baking soda and gently mix together until well incorporated
Allow to rest for 10-20 minutes
While the batter is resting, generously oil or butter your waffle iron paddles and start heating them up on the stove
Heat on medium-high, flipping frequently, until both sides are around 425 degrees. Chances are you won't be able to get both sides that hot at the same time, so as long as one side is at 425 and the other is around 375 you're good to go
Pour the batter onto the hotter of the paddles and close it
Wait 30 seconds then flip the paddles
Allow to cook for another 2 to 2.5 minutes without opening the waffle maker. Opening prematurely may rip the waffle in half
You may require a shorter cooking time on a gas stove, but I only have experience making these on an electric range. It may take some practice to learn how to tell when the waffle is done before opening the waffle maker. Make a few, keep an eye on your stove setting and temperature, and keep track of the time. You'll figure it out quickly
When the waffle is finished, use a chopstick, skewer, or butter knife to gently release the waffle, then transfer to a plate
Top with butter, maple syrup, fresh fruit, whipped cream, whatever your heart desires, and enjoy!
