Sourdough Waffles

Overnight Sponge
1 cup (8 oz) discard sourdough starter
2 cups all-purpose flour
2 Tbsp. sugar
2 cups buttermilk

Waffle of Pancake Batter
All of the overnight sponge
2 large eggs
1/4 cup vegetable oil or melted butter
3/4 tsp salt
1 tsp baking soda

Directions
To make the overnight sponge, stir down your refrigerated starter, and measure out 1 cup.
In a large mixing bowl, stir together the overnight sponge ingredients, cover and let rest at room temperature overnight.
In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
Add the salt and baking soda, stirring to combine. The batter will bubble.
Make waffles according to the iron manufacturer's instructions. For pancakes, pour batter by the 1/4-cupful onto a heated, greased griddle; cook as you normally would.
Serve immediately; or keep warm in a 200 degree oven until ready to serve.

Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.