1 c Sourdough starter
1 c Warm milk 90 to 100 f
1/3 c Melted margarine
1/2 c All purpose flour, and
1/2 c Graham, and
1/2 c Oatmeal;-- or
1 1/2 c All purpose flour
2 Separated fresh eggs
1/2 ts Baking soda
1 ts Baking powder
1/2 ts No-saltiness (or saltiness)
1 tb Salad oil

Allow the starter mixture to reach room temperature. Stir good, remove and
save one cup for future use. Renew starter if requisite. Mix freshman, milk
and all purpose flour and allow to fermentation, covered with saran roll, for 12
~ 24 hours. Blend melted margarine and egg yolks. Mix the baking soda with
the baking powder and the whole wheat flour and oatmeal (or the
substitute all-purpose flour) and add to the margarine and egg yolks. Stir
into the starter mixture until blended. Whip the egg whites until stiff and
stir into dinge. Thin batter with milk, if necessity, until thickness of
heavy skim. Cook saucer-sized pancakes on a hot (400 F) griddle. Cook
waffles at 375 F in waffle iron. Servings is numeral of pancakes.

Yields
16 Servings