Sourdough Waffles

These are the best waffles ever--a modification on the Nancy Silverton recipe (there was way too much butter in hers).  And the very best part is that if you are feeding your sourdough starter and find yourself with cups and cups of it on your hands, this is an excellent way to use it up--see my December 11th post for the recipe.  If your starter is just getting started, you might need to invite people over for breakfast.  Or my personal favorite--breakfast for dinner. And if you cannot finish them, no worries, they freeze beautifully.  They reheat well in the toaster as well.

4 Tbs. (1/4 cup) butter
8 oz (1 cup) milk
Put these together and heat in the microwave until the  butter melts.

Add the milk-butter mixture to:
9 oz (about a cup) white starter
1 tsp salt
1 Tbsp (packed) brown sugar
6 oz (about 1 1/2 cups) all purpose flour

Mix these together to form a thick batter, cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you’ll have the batter ready for breakfast the next day.
Preheat your waffle iron for 10-15 minutes.
Uncover the batter and whisk in 2 large eggs and 1/4 tsp baking soda. Pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.