The night before you want waffles, combine the sourdough discard with the milk and flour. This will form a sponge overnight.

On waffles morning, separate the egg whites from the egg yolks and beat the egg whites until soft peaks form.

To the egg yolks, add the remaining ingredients and whisk until a smooth mixture forms.

Fold egg yolk mixture into the sponge, and then fold the egg whites in as well until everything is combined.

Melt some butter or spray some oil onto the waffle iron and pour on the recommended amount of mixture for your waffle iron.

If you have a flipping waffle iron, cook on one side for 30 seconds before flipping and cooking for another 3 minutes or so, until the waffle is golden brown.