Made these for breakfast and thought they were worth passing along.
The Sponge: make the night before, covered at room temperature.
- 1 cup (8 ounces) unbleached all-purpose flour
- 2 cups (16 ounces) buttermilk
- 1 cup (8 ounces) sourdough starter
The Batter: make the following morning.
- 2 large eggs
- 2 tablespoons sugar (I used brown, since I was out of white: it was fine)
- 1/4 cup (2 ounces) butter, melted (or vegetable oil)
- 3/4 teaspoon salt
- 1 teaspoon baking soda
For buttermilk, I just soured the milk with lemon juice, after warming it up.
The directions are simple: mix the sponge, let it rest overnight, mix the batter ingredients the following morning, mix both together, and cook. Some recipes call for adding the sugar to the sponge, but I am wary of accelerants like that.
The results are light and crisp, very nice. Makes a bunch, about 16 in one of large square waffle-irons (four at a time). Freeze and toast up for weekday morning specials.