Blueberry Waffles for Supper

I made the sourdough waffles again today and this time there was no volcanic effect with the batter. I used whole wheat flour, an 1/8 of a cup of pinhead oats and some coarse cornmeal and sourdough starter and buttermilk. The batter rested for 5.5 hours at room temps and came out great. I added 3 cups of frozen blueberries (picked last summer). They came out even BETTER than yesterdays batch! We ate them for supper and saved a bunch for breakfast tomorrow.

I think the VOLCANO affect that the batter had last time must've been from using bread flour which has malted barley in it. Also, my sourdough was 3 weeks old and very sour. Today it was alive but younger. Anyway it's fun to experiment. Next I'd like to make a pizza waffle.