And here is my favorite recipe for sourdough waffles or pancakes.
Sourdough Waffles or Pancakes
Overnight sponge
2 cups all-purpose flour
2 Tbsp honey
2 cups buttermilk
1 cup active sourdough starter, straight from the refrigerator***
In a large mixing bowl, stir together all the ingredients. Cover and let rest at room temperature overnight.
Waffle or pancake batter
All of the overnight sponge
2 large eggs, beaten
1/4 cup vegetable oil or melted butter
3/4 tsp salt
1 tsp baking soda
1 In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
2 Add the salt and baking soda, stirring to combine. The batter will bubble.
3 Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
4 Serve waffles immediately, to ensure crispness. You can hold the cooked waffles in a warm oven until ready to serve
***If your sourdough has been refrigerated for more than a week, you will have to reactivate it at room temperature first. That might take a couple of days if it has been in the refrigerator for quite awhile.
Edit: I should have added that this will easily feed 8 to 10 people. I usually only make half this amount. You can freeze left over waffles and pancakes. They will never be as fresh as when first made. Don't warm them up in the microwave - unless you are into soggy pancakes and waffles. Toaster is best, just put in frozen.