SOURDOUGH WAFFLES

Ingredients:

1 c. starter
1 Tbsp. white vinegar
2/3 c. warm water
2 Tbsp. non-fat dry milk powder
2 tsp. sugar
1/2 tsp. salt
1 c. flour

Combine all above ingredients at night. Cover with damp cloth and let stand overnight. In the morning blend in:

2 Tbsp. oil
2 eggs, beaten

Beat, then do not stir again. Cook in waffle maker to a light golden brown. If freezing, cool thoroughly and do not stack.
Yield: 2 1/4 c. batter

SOURDOUGH PANCAKES
At night, beat 1 egg yolk and 1 whole egg. Combine the following ingredients and add to egg mixture:

1/2 c. warm water
2 Tbsp. non-fat dry milk powder
1 c. sourdough starter
1 Tbsp. white vinegar
1/2 tsp. salt
1 tsp. sugar
1 c. flour

Beat well with beater. Store in covered container in refrigerator. In the morning sift together and beat in:

1/4 tsp. soda
2 tsp. baking powder
1/4 c. flour

Blend in: 2 tsp. oil 2 Tbsp. skim milk
Beat well, then do not stir again. Cook on 400˚ preheated but UNGREASED griddle. Turn each pancake gently when bubbly.
Yield: 2 1/2 c. batter

Sourdough pancakes take longer to cook than other pancakes. Remember: DO NOT grease the griddle, DO NOT toss the pancakes, DO NOT stack them.