Sourdough Pancakes and Waffles

Here is a little switch-up if you want a little flare to your pancakes/waffles. Yum!!
My favorite are still the buttermilk, but these are pretty darn good.





1 cup classic sourdough starter
1 1/2 cups whole milk
2 cups unbleached all purpose flour
2 large eggs
2 tablespoons vegetable oil
1 tsp. salt
1 tsp. baking soda

The night before:
In a nonreactive bowl combine starter, milk, and 1 cup of the flour. Be careful not to over stir, then cover with plastic and refrigerate.

The next morning:
Add the final 1 cup of flour and remaining ingredients. Do not over mix! The batter will be the consistency of heavy cream and bubbly because of the baking soda.

Pancakes: Cook for two minutes each side on medium heat. Make sure your pan is heated up well before adding batter.

Waffles: Follow manufacturers directions.