Overnight Sourdough Buttermilk Waffles

My love of waffles began on my first trip to the US many years ago... it's still going strong.

Overnight Sourdough Buttermilk Waffles

slightly adapted from here

Makes about 12

For the Overnight Sponge:

250g cups baker's flour

30g caster sugar

450ml buttermilk

250g active sourdough starter

For the Batter:

Sponge 

2 large eggs

50ml unsalted butter, melted and cooled

3/4 teaspoon fine sea salt

1 teaspoon baking soda

Make the Sponge:

Put all the sponge ingredients into a bowl and stir to mix.  Cover with plastic wrap and leave at room temperature overnight.

Make the Batter:

Preheat the waffle iron.

Put the egg in a small bowl and beat to break them up.  Add the oil and the sponge mixture.  Next, add the salt and baking soda a stir to combine.  The batter will become light and airy.

Lightly spray the waffle iron with some cooking oil and pour 1/4 cup of the batter into the middle. 

Cook according to the manufacturers instructions, or until golden-brown.