Sourdough Pancakes or Waffles

2 cups  all-purpose flour 
2 cups  buttermilk
1 to 1 ½ cups (270-400 g)sourdough starter, fed or discard
2 TBS granulated sugar
2 large eggs
¼ cup vegetable, canola or avocado oil
1 tsp baking soda
¾ tsp salt

1. Stir down sourdough starter (whether it's been at room temperature or in the refrigerator). 

2. In a large bowl, add flour, buttermilk, sourdough starter and sugar. Mix until evenly combined. A few small lumps are ok.

3. Cover and let rest at cool room temperature for 8-12 hours (or refrigerate for up to 3 days). The batter will bubble and expand.

4. Right before making pancakes or waffles, in a small bowl, whisk together eggs, oil, baking soda and salt until well combined.

5. Stir this mixture into the overnight batter and mix just until combined. Over mixing can cause the pancakes or waffles to develop a gummy texture when cooked. The batter will foam and bubble a bit while stirring; this is normal.

6. Cook pancakes on a preheated griddle and/or waffles in a preheated waffle iron. Serve waffles immediately for best texture (crispy on the outside).

from Mel's Kitchen Cafe