# From David Adams (firstname.lastname@example.org)
(An adaptation of Doug Reindl's pancake recipe.)
2 1/4 Cups of your favorite proofed sourdough
2 Cups of flour
1 Tbsp of sugar
1 pinch of salt
1/2 Tsp of baking soda
1 Tbsp of baking powder
3/4 Cup of milk
3 Large eggs
1/2-3/4 Cup of melted butter
1.) Mix the eggs and milk together thoroughly
2.) Then combine with the dry ingredients
3.) Slowly mix in the butter.
4.) Laddle onto waffle iron and cook. Watch carefully.
My sense of smell is the biggest indicator that
they are done. I can start to smell the oil burn
slightly. Then I flip the iron or open it and
remove the waffles.
For a fancier waffle use 4 eggs and seperate the yolk from
the whites. If you do not have a copper bowl to whip them
in then add about 1/4 t cream of tartar.
1a.) Mix milk with dry ingredients
2a.) Slowly mix in the butter.
3a.) Whip the eggs until they will hold a peak and then
gently fold the egg white mixture into the batter.
4a.) Procede with step 4 above.