Classic Sourdough Waffles or Pancakes – King Arthur Flour

Overnight Sponge

• 3 C (361 GR) All-Purpose Flour
• 3 TBS (43 GR) sugar
• 3 C (681 GR) buttermilk
• 1½ C (361 GR) sourdough starter (unfed/discard)

Waffle or Pancake Batter

• All of the overnight sponge
• 3 LG eggs
• 6 TBS (56 GR) butter (melted)
• 1⅛ TSP salt
• 1½ TSP baking soda

1. To make the overnight sponge, stir down your refrigerated starter, and remove 1½ C (361 GR). Note: This is a good opportunity to feed the remainder, if necessary.
2. In a large mixing bowl, stir together the unfed starter, flour, sugar, and buttermilk.
3. Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.
4. In a small bowl or mixing cup, beat together the eggs and butter. Add to the overnight sponge.
5. Add the salt and baking soda, stirring to combine. The batter will bubble.
6. Use 2 level 3.25 OZ scoops per waffle and spread into the waffle iron. Cook 6 minutes or until crisp and golden brown.
7. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

Yields 6 large Belgian waffles.

https://www.kingarthurbaking.com/recipes/classic-sourdough-waffles-or-pancakes-recipe