Raspberry Sourdough Waffles

From: Kodiak Cakes Kitchen 

Ingredients

2 cups Kodiak Cakes Flapjack & Waffle Mix
3 tablespoons brown sugar
2 cups buttermilk
1 cup unfed sourdough starter (straight from your refrigerator)
2 large eggs
¼ cup melted butter or vegetable oil
1 teaspoon vanilla
1 cup fresh or frozen raspberries
Toppings: fresh butter, pure maple or raspberry syrup, raspberries, bananas or other fruit, whipped cream

Method

Prepare the night before
Stir down your sourdough starter and remove 1 cup and place in large mixing bowl.  Mix in flour, brown sugar, and buttermilk and let sit at room temperature until the next morning.

The next morning

In a separate bowl, slightly beat the eggs, and then add the vanilla and butter.  Add this to the mixture from the night before and combine.  Do not over beat.  Add the baking soda and salt and mix.  Gently fold in raspberries.  Batter will begin bubbling immediately.  For best results, use up all the batter within 20 minutes.  Bake in preheated lightly greased waffle maker according to the manufacturer’s directions.
Serve immediately to ensure a crispy waffle, or store single layered on an uncovered cookie sheet in a warm oven.