Sourdough Waffles

2          cups                  flour

2          Tablespoons     sugar

1/2      cup                    sourdough starter

2          Tablespoon      cornmeal

1/2        cup                   vegetable oil

1/2      teaspoon           salt

1          teaspoon           baking soda

1 1/2    cups                 warm water

3          each                 large eggs (separated)

1. In a medium bowl, combine flour, sugar, and water. Wisk until well combined and no lumps remain. Add more water if necessary to achieve the proper consistency. Add sourdough starter, and wisk to combine, cover with plastic wrap "Glad Wrap", and let sit at room temperature (place it in the sink in case the batter bubbles over). For at least 12 hours.

2. Heat a nonstick waffle iron. Remove 1/2 cup batter, and add to remaining sourdough batter to keep it alive.

3. Add cornmeal and salt to batter, and whisk in oil and egg yolks. Combine baking soda with 1 Tablespoon of water, and stir into the batter. In a separate bowl, whisk egg whites to stiff glossy peaks, then fold in batter.

4. Pray waffle iron with cooking spray. Spoon in batter to fill but not overflow iron. Close lid; bake until no steam emerges from the waffle iron, 3 to 5 minutes. Place the waffle on serving plate. And serve with toppings of choice.

Toppings:

Whipped cream

Fruit preserve's

Maple syrup

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