Sourdough Pancake, Waffle & Muffin

Begin with 1 cup starter. Each day add 1 cup flour, 1 cup water, blend. Leave at room temperature until bubbly. Cover, keep in refrigerator. Repeat each day until you have necessary amount of sourdough. Always save 1 cup starter for next time.

PANCAKE: (Make 2 1/2 or 3 c. sourdough) 1 1/2 c. starter, 1 unbeaten egg, 1 tsp. sugar, 1/2 tsp. salt, 1/2 tsp. soda dissolved in 1 tbsp. oil. Blend. Fry on hot skillet. Leftover batter kept in covered jar in refrigerator good 2 days later.

WAFFLES: Same procedure but use 2 tbsp. oil.

MUFFIN: 2 c. sourdough, 2 unbeaten eggs, 1/4 c. oil. Blend. Add 1 c. flour sifted with 1 tsp. soda, 1 tsp. salt, 1/4 c. sugar. Blend. Bake 375 degree oven for 15-20 minutes.