Yield: 6 Servings
|½ cup||Sourdough Starter|
|½ cup||Egg beaters® 99% egg substitute|
|2 tablespoons||Canola oil|
|2 teaspoons||Baking soda|
Let starter sit at room temperature overnight. Sift dry ingredients.
Combine eggs, buttermilk and oil with starter. Mix in dry ingredients just until blended. Cook on prepared griddle over medium heat.
Recipe may be used to prepare waffles. Makes 4 large Belgian waffles.
Recipe by: Adapted from Old Town B&B Inn, Eureka, Ca.
Posted to EAT-L Digest by Sharon Barbour <sharonb@...> on Jan 16, 1998