I saw this recipe in the NYT and thought I would give it a try. I always have some extra sourdough starter hanging around come feeding time. It really produced a nice light waffle. Even lighter than the recipe I use with beaten egg whites. It's easy enough. You just need to start it the night before - or the morning of, if you want waffles for dinner. Sometimes they do make a nice dinner. Breakfast for dinner can be quite nice - especially on a Sunday. Sourdough Waffles (Adapted from The New York Times ) 1 c sourdough starter (unfed 1 c buttermilk 2T brown sugar 1 c flour Stir together, cover, and let sit overnight at room temperature. 1 egg 1/4 c butter melted 1 t vanilla 1/2 t salt 1t baking soda Combine ingredients and mix into the sourdough batter. Pour batter onto waffle iron and cook. Repeat, repeat, and repeat (I did this 3 more times for a total of 6 large waffles). The recipe said you could also use this to make pancakes. I didn't try this but I ...