Classic Sourdough Waffles Or Pancakes

Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.

Ingredients

Overnight Sponge

• 2 cups King Arthur Unbleached All-Purpose Flour
• 2 cups buttermilk
• 1 cup sourdough starter, unfed
• 2 tablespoons sugar

Waffle or Pancake Batter

• all of the overnight sponge
• 2 large eggs
• 1/4 cup vegetable oil or melted butter
• 3/4 teaspoon salt
  
• 1 teaspoon baking soda

Instructions

1. To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
2. In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
3. Cover and let rest at room temperature overnight.
4. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
5. Add the salt and baking soda, stirring to combine. The batter will bubble.
6. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
7. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

Notes:   For pancakes, batter is very thick; add additional milk or water to thin.

Source: http://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe