- 3/4 cup all-purpose flour
- 3/4 cup cornstarch
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup sourdough starter
- 6 tbsp vegetable oil or 1 cup whipped cream
- 198ml maple syrup or 3/4 sugar and 1/2 cup milk
1. In a medium bowl, combine everything together. Whisk until well combined and no lumps remain. Add more milk if necessary to achieve the proper consistency. Cover batter with plastic wrap, and let sit at room temperature (place it in the sink in case the batter bubbles over), for at least 12 hours.
2. Turn on the stove top to medium low to preheat the top and bottom nonstick waffle iron pans on stove top until 250F. Brush a thin lay of oil on each side.
3. Spoon in batter on bottom side iron pan up to 80% full. Close the iron pans and hold the handle firm to keep the two sides closing tight. Then flip and turn the closed iron pans in order to have the batter filled evenly inside the pans. Flip to the top side of the iron pan and place it on top of the stove. Use medium low heat to cook first side for 1.5 minutes. Flip to another side of iron and cook for 1 minutes.
4. Remove the waffle from the iron pan. Place the waffles on cooling rack immediately. Preheat the irons again and repeat with remaining batter.
