Sourdough Waffles

Sourdough Waffles with Dried Blueberries
When you have sourdough starter to feed and take care of, and don't have time to make bread, waffles are the answer. This batter also makes great pancakes.

Sponge

2 1/2 cups Unbleached All-Purpose Flour

2 tablespoons sugar

2 cups lukewarm buttermilk

1 cup sourdough starter

Batter

All of the prepared sponge

2 large eggs

1/4 cup melted butter

3/4 teaspoon salt

1 teaspoon baking soda

If you can get them, I love to add about 1/3 cups of blueberries.

To make the sponge: In a large mixing bowl, combine the flour(s), Hi-maize, sugar, buttermilk, and starter, stirring just to combine. Cover loosely and let rest at room temperature overnight. (Feed the "mother" starter as you usually do, using 1 cup flour and 1/2 cup water.)

To make the batter: Beat together the eggs, butter or oil, salt, and baking soda. Blend this into the sponge. Pour 1/3 to 1/2 cup batter into your greased, heated waffle iron, Belgian or standard. Cook waffles as directed for your iron, till brown and crisp. Serve with butter and maple syrup. Yield: about eight 6" waffles.