There are many, many occasions where we have breakfast for dinner. Either I'm too tired, or if just sounds so stinking good. This waffle recipe requires an overnight or 6-8 hour ferment, depending on when you're wanting to eat them. They can made into waffles or pancakes and a great for storing left overs. We make a big batch of these waffles every other week and store them in a ziplock bag in the freezer, ready to be toasted and enjoyed any busy morning, or night.
1 cup active, bubbly starter
2 cups all-purpose flour
2 cups milk of choice
2 tsp sugar
1 tsp salt
Mix and let ferment on the counter for 6-8 hours
Cook according to waffle instructions, or make pancakes on an oiled griddle, baking through on each side until golden brown.