Amazing Sourdough Waffles

I never throw away any starter. What's the point? I use it in waffles. I now always have some of these delicious waffles in my freezer, which is hard to do because I eat them too quickly!

Linden's Amazing Sourdough Waffles
(also works for Pancakes)

Ingredients:
1 to 2 cups sourdough starter fed or unfed (or more)
1 1/2 cups flour
1 cup milk (I prefer equal parts powdered milk and water)
1+ cup water
1 tablespoon sugar or honey
2 eggs
1/2 cup vegetable oil (or equivalent)
2-3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt


Sponge:
1) Mix the starter, flour, milk, water, and sugar or honey in large bowl (yes, use a very large one). Mix until they are a runny consistency adding more milk or water until consistency is achieved.
2) Cover with plastic wrap and let it sit out on the counter for 12-24 hours.

Directions:
1) In a small bowl, mix the egg, oil, baking soda, baking powder, and salt together stirring vigorously until creamy consistency.
2) Fold egg and oil mix to sponge mixture. DO NOT STIR. (See YouTube videos for explanations on folding batter.)
3) The batter will immediately begin to grow and fluff to almost double in size. Fluffy and airy is optimal. Do not stir it down.

Cook:
1) Grease your favorite griddle for pancakes or waffle iron for waffles.
2) I find 1/3 plus 1/6 cups is enough for two waffles on a standard waffle iron. It will feel like you are scooping air onto the waffle iron. When these are done, they are outstanding, light, sour, and crispy!

Freeze:
1) These freeze amazingly. Place them in freezer bag or storage containers while still warm. Do not take the air out of the bags.
2) To re-heat, just place them in the toaster. For best results: do not let them thaw. Keep them frozen when placing in toaster.
Yield:
Approximately 20-25 waffles.