Sourdough Waffles with Ginger Syrup + Candied Fig Jam

My mother has been making sourdough waffles for as long as I can remember. My grandmother would also make them when we would come to visit her when I was a little tartelette...so you can definitely say it's a family tradition to treat each other to these delicious waffles, especially around the holidays or during family gatherings. I have put my own twist on this family recipe...I love to layer the waffles with pats of butter and jam and drizzle with homemade syrup. Here is how you make them:Sourdough WafflesServes 4Ingredients:Sourdough starter (see recipe below)3 cups organic bread flour2 1/2 cups filtered water2 large organic eggs (separate whites from yolks)2 tablespoons organic sugar1/2 teaspoon rose salt or kosher salt3 tablespoons organic unsalted or raw butter, melted and cooled1/4 teaspoon baking sodaDirections:The evening before you plan on making these delicious waffles, you will need to do the following: Using a stand mixer fit with a paddle attachment, mix the starter with the flour. Slowly add the filtered water until the consistency of the mixture resembles a pour batter. Cover with plastic wrap and allow to sit overnight.In the morning, place about one cup of the mixture in a ball jar...this is your new starter. Store in the fridge and use again within 3 weeks.Now you can start making the waffles. Using a stand mixer fit with a whisk attachment, beat egg whites on medium speed until stiff. Meanwhile, add the egg yolks, sugar, salt, butter, and baking soda to the remaining batter. Once combined, gently fold in the egg whites. Using a waffle iron, start to make the waffles. I use about 3/4-1 cup of batter for each waffle.To serve, layer waffles with butter, fig jam, and drizzle with ginger syrup. Sprinkle with organic and edible calendula or nasturtium petals if you wish. Serve immediately.Making sourdough starter:Place 1 cup of warm water and 1 cup of organic bread flour in a bowl. (You can also use ½ cup bread flour and ½ cup rye or whole wheat flour). Mix. Pour into a 2 quart ball jar. Cover with cheesecloth and secure with a rubber band. Store at room temperature. For the next five days, you will need to feed the starter ½ cup bread flour and ½ cup warm water. The mixture will slowly develop into a starter. You will be able to smell the sourdough aroma and the mixture will begin to bubble. It is ready to use after five days. You can also purchase sourdough starter at your local natural foods store or online…Ginger SyrupIngredients:1 cup organic sugar1/2 cup filtered water1 tablespoon organic ginger, peeled + choppedDirections:Place all ingredients in a medium sauce pan over medium heat. Allow the mixture to simmer for about 5-10 minutes, until the sugar has dissolved and the mixture becomes a thick syrup. Remove from heat and allow to cool. Store in the fridge in a squeaky clean airtight container…use within one week.Candied Fig Jam:Ingredients:1 cup organic sugar3/4 cup filtered water (divided)About 1 pint organic figs (I used black mission figs), quarteredJuice from 1 organic lemonDirections:Place sugar, 1/2 cup water, figs, and lemon juice in a medium sauce pan over medium heat. Allow the mixture to simmer for about 10-15 minutes, until the sugar has dissolved and the mixture becomes a very thick syrup and reaches 235-245 degrees. Remove from heat and allow to cool for about 5 minutes. The syrup should turn into almost a soft ball candy consistency. Add 1/4 cup water and simmer over medium heat. The jam is done once the water has been completely absorbed. Allow to cool for at least 30 minutes before placing in a ball jar. The jam will continue to thicken as it sits. Store in the fridge…use within one week.Recipe + Photo by Cassie Winslow