Sourdough Waffles w/sorgham syrup

When I get the recipe down to a Tear drop quantity, I will post it, but I couldn't wait to show you all the pictures from this week end camp out/DOG.

Here is the recipe: I have cut it in half.
Add together in first bowl:
v 1 cups sourdough starter – 9 oz
v 1/2 cup water – 4 oz
v 1/2 cup milk – 4 oz (or instead, use 1/2 cup warm water + 1/4 cup dry milk)
v 2 beaten large eggs
v 1 Tablespoons of sorghum syrup – 1 oz
v 1/2 cube butter melted, cooled slightly or 1/4 cup of oil – 2 oz
In second bowl mix together:
v 1 & 1/4 cups of all purpose flour – 5.75 oz
v 1 teaspoons salt – .12 oz
v 1/2 teaspoon baking soda - .1 oz
v 1/2 Tablespoon baking powder - .25 oz
Stir the dry ingredients into the wet ingredients; add more water if batter is too thick (waffle batter needs to be on the thin side but not too thin!). Heat your waffle iron to point where oil smokes, because sourdough needs really hot temperatures, cook, enjoy! Suggestion... mix up all ingredients per instruction minus the eggs the night b4 or even 2 days b4, let the sourdough start perking then refrigerate. Add eggs and mix well just prior to using.


My little waffle iron on camp stove


1st one

The stack grows......total 26 waffles from batch of batter.

 

It is now in the original post. It is cut in half all ready, but not tested. I have only made this as a full recipe.
My waffle iron is 7" The original amount made 26 waffles LOL

 

The irons that I have pictured are new and well used by me. They are from
www.pieiron.com The MFG name is ROME. I also have a vintage set that have a high base, but it doesn't go camping.

 

The recipe above will make 10 - 12 7" waffles. So it could be cut again, or put left over batter in cooler and use next day.
Just remember the batter has milk and raw egg in it. It will be good for a day or two as long as it is kept cold. It also keeps on fermenting while it is stored. Adds to the flavor.