Recipe Created by Melina Hammer
waffles, adapted from The New York Times
sponge:
1 cup AP flour
1 cup full fat buttermilk
1 cup sourdough discard
2 tbsp flax meal
1 egg
1/4 cup sunflower oil or melted butter, slightly cooled
1/2 tsp kosher salt
1 tsp baking soda
bloomed spices in oil
2 tbsp evoo
2 tsp mustard seeds
2 tsp cumin seeds
toppings
4.5 oz smoked Alaska salmon
1 cup thick yogurt
1/2 cup dill fronds
3 tbsp finely snipped chives
Cracked black pepper + flaky salt to taste
Make the sponge the night before: combine the flour, buttermilk, flax meal, and sourdough discard and mix until uniform. Cover the bowl with a tea towel and sit on a counter overnight.
The next day, in a small bowl whisk together the egg and oil or butter, then whisk in the baking soda and salt. Stir that mixture into the sponge until incorporated.
In a small fry pan, heat oil over medium-high heat until it shimmers. Add the spices and toss to coat. Lower heat to medium and stir occasionally, blooming the spices in the oil until fragrant. Transfer oil and spices to a small bowl.
Ladle 1/4 of the batter into a greased waffle iron and cook until the waffle is golden and crispy at the edges - I use a cast iron stovetop waffle iron for Belgian-style waffles. Repeat with the remaining batter to make 3 more waffles, keeping finished waffles warm in a low oven.
Serve one waffle per plate. Top with thick yogurt and scatter chives to top. Spoon the aromatic spices and oil, followed by the smoked salmon, broken into pieces. Finish with dill fronds, flaky salt, and freshly cracked black pepper and eat immediately.
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