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SOURDOUGH WAFFLESIngredients: 1 c. starter1 Tbsp. white vinegar2/3 c. warm water2 Tbsp. non-fat dry milk powder2 tsp. sugar1/2 tsp. salt1 c. flourCombine all above ingredients at night. Cover with damp cloth and let stand overnight. In the morning blend in: 2 Tbsp. oil2 eggs, beatenBeat, then do not stir again. Cook in waffle maker to a light golden brown. If freezing, cool thoroughly and do not stack. Yield: 2 1/4 c. batter SOURDOUGH PANCAKESAt night, beat 1 egg yolk and 1 whole egg. Combine the following ingredients and add to egg mixture: 1/2 c. warm water2 Tbsp. non-fat dry milk powder1 c. sourdough starter1 Tbsp. white vinegar1/2 tsp. salt1 tsp. sugar1 c. flourBeat well with beater. Store in covered container in refrigerator. In the morning sift together and beat in: 1/4 tsp. soda2 tsp. baking powder1/4 c. flourBlend in: 2 tsp. oil 2 Tbsp. skim milk Beat well, then do not stir again. Cook on 400˚ preheated but UNGREASED griddle. Turn each pancake gently when bubbly. Yield: 2 1/2 c. batterSourdough pancakes take longer to cook than other pancakes. Remember: DO NOT grease the griddle, DO NOT toss the pancakes, DO NOT stack them.