Sour Dough Waffles with Strawberries and Whipped Topping

These are so yummy! You gotta try them! This is another recipe from one of my favorite food storage sites everydayfoodstorage.net.

Step 1: Make the Sourdough Starter (AT LEAST 12 HOURS AHEAD OF TIME)
In a large glass, plastic or ceramic bowl, combine:

2 c. white flour (I used 1/2 c. wheat flour and the rest white)

1 c. milk (3 T. Powdered Milk + 1 C. Water)

1 c. plain yogurt (not vanilla) with active cultures

Mix until smooth with a plastic or wooden spoon or whisk. Never use metal utensils with sourdough. (It will leach the metal, ruining the batter and the bowl!) Cover the bowl with a cloth and put it in a warm place in your house. If you check on it after several hours, you should see it getting bubbly and producing a pleasant yeasty smell. The longer it sits, the better the finished product will taste and smell.

Step 2: Make the Waffles
Turn on your waffle iron, then stir down the starter and add:

2 eggs (2 T. Dehydrated Eggs + 1/4 C. Water)

2 tablespoons sugar1 teaspoon salt

¼ c. vegetable oil
Mix until completely smooth.

When the waffle iron is ready, add: 1 teaspoon baking soda

Combine thoroughly and use immediately. Top with your favorite syrup, jam or jelly. I topped ours with sliced strawberries (with a little added sugar) and whipped topping. Makes a great dessert too. Try it with a scoop of vanilla ice cream, chocolate syrup and whipped cream. Bon appetite!
BTW, the batter does not keep well, not even for a few hours in the refrigerator. If you have more than you need, make up the waffles and freeze the finished product. Or invite some friends and/or family to come join in the feast.