Sourdough Waffles and Pancakes

• active time: 15 minutes
• total time: 19 minutes

Ingredients

The Night Before

1/2 cup unsalted butter (115g)

1 cup milk (225g)

1 cup all purpose flour starter (255g)

1 tsp salt (5g)

1 Tbsp packed brown sugar (13g)

1 1/2 cups all purpose flour (180g)

The Next Morning

2 eggs

1/4 tsp baking soda

Directions

Heat the butter and milk together in a pan until the butter is melted, and then let them cool to room temperature.

Mix all ingredients to form a thick batter, cover the bowl tightly with plastic wrap, and let it stand at room temperature for 8-14 hours. If you do this before going to bed, you’ll have the batter ready for breakfast the next day.

The next morning, preheat your waffle iron for 10-15 minutes.

Uncover the batter and whisk in the eggs and baking soda.

Pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid.

Let each waffle cook for 3-5 minutes until golden brown and crisp.