Basic pancake/waffle batter
1 egg (or 1 tablespoon ground flax seed mixed with 3 tablespoons water)
1 cup milk (or nut water. If it doesn't come from a mammal it isn't milk;))
1 cup all-purpose flour
pinch of salt
(optional - 1/2 teaspoon bread yeast and a tablespoon of sweet stuff - sugar, honey, maple syrup - to feed the yeast)
Add all ingredients, mix throughly by hand or with mixer. Allow dough to rest at room temperature for at least 30 minutes. The best results for us come from leaving the batter out for a couple of hours at room temp until it becomes all bubbly and tangy smelling. Once the yeast and sourdough colony is activated, you should put the batter in the fridge overnight - your patience will be rewarded!
Make sourdough starter! This is about as easy as it gets:
One important point - make the sourdough starter with filtered tap water. Filtering the water through activated charcoal strips out the chlorine, which is Not A Friend of the wild yeasts and bacteria you want to colonise your starter.
The feeding routine for the starter involves pulling out 1 cup a week of the starter. Instead if discarding the mix, add it to your pancake batter before mixing which will allow you to make sourdough pancakes or waffles OF AWESOME the next day. The best thing? This gives you an excuse to make sourdough bread, pizza base, or pancakes/waffles once a week, and it's super cheap to make :)