# What You'll Need:
→ Waffle Batter
01 - 1 cup active sourdough starter, unfed or fed
02 - 1 cup whole milk
03 - 1 cup all-purpose flour
04 - 2 tablespoons granulated sugar
05 - 1 large egg
06 - 3 tablespoons unsalted butter, melted and cooled
07 - 1 teaspoon vanilla extract
08 - 1 teaspoon finely grated lemon zest
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon baking powder
11 - 1/2 teaspoon baking soda
12 - 1/4 teaspoon salt
13 - 1 cup fresh blueberries
→ Maple Yogurt
14 - 1 cup Greek yogurt, full-fat or low-fat
15 - 3 tablespoons pure maple syrup
→ To Serve
16 - Extra fresh blueberries for topping
17 - Additional maple syrup for drizzling
18 - Lemon zest, optional garnish
# Cooking Steps:
01 - In a large mixing bowl, whisk together sourdough starter, milk, and flour until mostly smooth. Let rest for 10 minutes to allow hydration.
02 - In a separate bowl, whisk together egg, melted butter, vanilla extract, lemon zest, and fresh lemon juice until well combined.
03 - Add sugar, baking powder, baking soda, and salt to the rested batter. Pour in the egg mixture and stir until just combined, being careful not to overmix the batter.
04 - Gently fold fresh blueberries into the batter using a spatula, preserving their integrity.
05 - Preheat waffle iron according to manufacturer's instructions. Lightly grease if needed to prevent sticking.
06 - Pour 1/2 to 3/4 cup batter into preheated waffle iron, depending on iron size. Cook until golden brown and crisp, approximately 4 to 5 minutes per batch. Transfer to a wire rack in a 200°F oven if keeping warm while finishing remaining batches.
07 - In a small bowl, blend Greek yogurt with maple syrup, stirring until smooth and fully incorporated.
08 - Arrange warm waffles on serving plates. Top with maple yogurt, fresh blueberries, and maple syrup drizzle. Garnish with lemon zest if desired.
