Let the sourdough starter sit out for a few hours, then “feed” it (add ¼ cup flour and ¼ cup milk or water, depending on what type you use). Let it sit out overnight.

Mix all the ingredients except the bacon in a large bowl.

Let it sit for about 10 – 15 minutes, until you see bubbles.

In the mean time, heat the waffle iron is up. I like to use a Belgian waffle maker for the deeper holes, but any waffle maker will work.

Stir in the bacon.

Pour ½ cup of batter into the waffle maker and cook until golden brown and crisp on the outside.

Continue to make waffles until all the batter is used.

NOTE: If are going to use them immediately, put them on a plate. If you are not going to use them within a couple of minutes, let them sit on a wire rack. This will keep the steam from softening them up.

Serve with maple syrup and more bacon crumbles for garnish.