Sourdough Pancakes and Waffles Recipe

1 cup whole wheat flour, unsifted

1/4 cup fresh milk

1/4 cup salad oil (See step 2 for Waffles)

1 cup all-purpose flour, unsifted

2 Tablespoons granulated sugar

1/2 cup Mister Baker's San Francisco sourdough starter batter, at room
temperature

1 teaspoon baking soda

1/2 teaspoon plain or iodized salt

Melted butter or margarine

2 cups warm buttermilk (about 110 degrees F)

2 large fresh eggs

1. In a large mixing bowl, combine the whole wheat flour, all-purpose flour,
sourdough starter batter, and buttermilk; beat until blended. Cover and let
stand at room temperature for about 45 minutes (or cover and refrigerated
overnight),.

2. Beat together the eggs, milk, and oil. Add this to the flour mixture and
stir in.

(NOTE: For waffles, increase the salad oil to 1/3 cup).

3. Combine sugar, baking soda, and salt. Stir into batter, then let stand
for about 5 minutes.

4. Get your pancake griddle or waffle iron ready to go. Coat lightly with
melted butter or margarine.

Makes: 12 waffles, 4 inches square; 2 dozen pancakes, 4 inches in diameter.
Hmmm... Good with maple syrup...!