Sourdough Gingerbread Belgian Waffles

* available as a mix in some baking sections; may require from 9 to 48 hours to make

In large bowl (do not use copper or aluminum; it reacts with sourdough starter), stir together flour, sugar, baking powder, baking soda, salt, ginger and cinnamon with a wooden or plastic utensil.

In a medium-size glass or plastic bowl, whisk eggs. With plastic spatula, stir in sourdough starter, molasses, vegetable oil and milk.

Pour sourdough mixture into flour, stirring with plastic utensil. Let batter rest for 5 to 10 minutes.

Brush top and bottom of Belgian waffle iron with vegetable oil to coat well. Pour enough batter onto preheated waffler to cover grid pattern evenly.

Close waffle iron and bake as directed or until steaming stops. Serve with maple syrup.

Each serving contains 803 calories, 25g fat, 16g protein, 128g carb, 1317mg sodium, 5mg cholesterol.