My kids gave me my Mother’s Day gift early and it was a Mickey Mouse waffle maker!  If you follow my blog, then you know that I am seriously into waffles. As of today, I have 7 waffle makers – a Mickey Mouse, a Death Star, an old four square one that we got when we were first married 35 years ago and it still works , a round Belgian, a square Belgian,  a small one that make waffle bowls, and a Bubble Waffle maker.  Wasn’t that fascinating?  Anyone still reading?  If so, I’m branching out in my sourdough skills during this lovely time of sheltering in place and so decided to try sourdough waffles and this weekend we will try sourdough pancakes with this same recipe which was yum-o!

Overnight Sponge

1 cup sourdough starter, unfed/discard

2 cups flour

2 tablespoons sugar

2 cups buttermilk

batter

2 eggs

1/4 cup melted butter or oil

all of the overnight sponge

3/4 teaspoon salt

1 teaspoon baking soda

1  For the overnight sponge, stir down starter and remove one cup (before feeding).  In a large mixing bowl, stir together starter, flour, sugar, and buttermilk.  Cover and let rest at cool room temperature (65 – 70 degrees) for about 12 hours or overnight.

2  In a small mixing bowl, beat together eggs,  and butter or oil.  Add the overnight sponge, salt and baking soda and stir to combine.  Make waffles or pancakes as you usually do!

UPDATE!

We tried sourdough waffles last weekend and this weekend we tried sourdough pancakes.

See how fluffy they are?  My husband said they were the best pancakes he’s ever had and he is a pancake connoisseur, and yes, I had to look up how to spell connoisseur.

recipe from King Arthur Flour