Auntie's Sourdough Waffle Pancake Recipe

I am posting this for those of you I have given starter to but anyone else with their own sourdough starter should give it a try. The recipe has been in the family for years as has the sourdough. We have good memories of sitting around my Aunt's table in the morning waiting for waffles. They are very good with maple syrup,or strawberries and whipped cream. We try to make them on the weekends either Sat or Sun.

On the night before:

1 cup flour
1/2 cup evaporated milk or regular works fine (it is what I use)
1/2 cup water
1/2 cup starter

Next morning:

1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1-2 tablespoon vegetable

Mix dry ingredients together, then oil, then egg. Add to starter.

This recipe really needs t be doubled to feed our hungry family of five so you may need to adjust accordingly. You can also freeze them and toast them later.

Lemon Blueberry Pancakes

We're a small household here (2) and this makes only about 8 small pancakes. But they're quick & no leftovers. We have it alot.

(Picture & recipe from "Light & Tasty" magazine")

In a small bowl, whisk together:

1 egg

1/2 cup low-fat lemon yogurt

1/2 cup fat-fat milk

2 tbsp. canola oil

1 tsp lemon juice

Combine:

1 cup all-purpose flour

2 tbsp. sugar (or sugar substitute)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Make a well in the center of the dry ingredients; pour yogurt mixture into the well; stir until moistened. Gently fold in 1 cup blueberries.

Pour batter onto a hot griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with more blueberries & lemon yogurt to put on top.