Sourdough Waffles /Pancakes

Take the starter out of refrigerator late in the day so you can prepare
a "sponge" for the next morning's waffles or pancakes.

Remove ½ cup of starter for the waffles that you will prepare the next morning.
Refresh the remainder of the starter for future use.
(see separate sheet of instructions on how to refresh starter)

To the ½ cup of starter that you are going to use for waffles in the morning:
add 1 cup of water and 1 cup of milk.
Stir to dissolve starter.

To the above mixture add 2 cups of flour.
(Try different combos-e.g. 1 cup white four and 1 cup of whole wheat or corn.)

Cover the starter and put it aside until the morning (8 to 10 hours).

Next morning, the sponge ( made as above) will be quite bubbly.

To this add, 2 eggs, 2 tablespoons of both sugar and salad oil.
Also, add ½ teaspoon of baking soda.

Bake as waffles or pancakes.


Recipe by Joan Galbi