OT ..Waffle batter recipe needed.

If you have sourdough starter, this is pretty good. I used AP flour but I'd probably try 50% whole wheat now.

Sourdough Waffles
From 1977 Sourdough cookbook (from a now-defunct sourdough company)

1 c            Starter
2 1/4 c        Flour
2c            Water, 75 to 85 deg.
2            Eggs
1/4 c            Milk
1 tsp            Salt
4 tbsp        Cooking oil
0 to 2 tbsp    Sugar
1/4 tsp        Baking soda (add up to 1 tsp to sweeten)

24 hours in advance of the need, mix the starter, the flour and the warm water. 

In the morning, return 1 c of starter back to the original batch.

Mix the eggs, milk, salt, cooking oil with the remaining fresh starter and beat vigorously. The batter should be thin rather than thick or doughy. A thick batter indicates that it didn't ferment long enough in a warm enough environment. If necessary, add up to 1/4 c more milk.

In a small cup combine the sugar and the baking soda, grinding the two together with the back of a spoon so that the coarse grains of sugar pulvarize any lumps of baking soda.

When the waffle iron is hot (400 deg) and the table is set, sprinkle the sugar/soda evenly over the batter and FOLD together. Do not beat; the folding action does not upset the acid-base foaming action that is taking place.

Pour 1/3 to 1/2 c of batter into the center of the waffle iron, close the lid and cook.

Serve with your favorite topping.