Mama's Overnight Sourdough Waffles and Pancakes

I love and prefer a whole wheat starter as I have found it seems to stay strong longer.  I keep a ziplock bag of ground whole wheat in my freezer and add it to the starter for strengthening, or to be on hand for recipes like this one.

But you can use any kind of starter.

Directions:

     In med-large bowl:

1 cup of sourdough starter

2 cups of fresh ground whole wheat flour

2 cups buttermilk

Let sit, covered over night.

     In the morning add:

2 eggs

1 mashed ripe banana, or 2 Tablespoons real maple syrup, or 2 Tablespoons sugar

      (My favorite is the banana)

1/4 cup melted coconut oil, or butter

1 teaspoon Real salt (Redmond sea salt) or any kind of refined salt.

Buttermilk for thinning a little

     Stir all ingredients well. Lastly add:

1/2 teaspoon soda, sprinkled on top; stir in

      Place two large spoonfuls into hot waffle iron, bake until golden brown and crispy. For pancakes, spoon onto hot greased griddle, flipping when pancake is bubbly on top, golden brown on bottom.

Serve with hot syrup, favorite jams and jellies and fruit with cream.