Sourdough Gingerbread Pancakes
Modified from Ina Garten (Barefoot Contessa's) recipe for Old-Fashioned Gingerbread http://tinyurl.com/5c348b 
Sourdough Gingerbread Waffles
¼ cups Raisins, Golden Seedless, soaked to soften
¾ tsp Orange Peel -- grated
⅛ cups Crystalized ginger -- minced
⅛ cups Butter
½ cups Molasses
½ cups Sourdough Starter (Liquid/100% Hydration)
1½ cup Milk (more, as needed to reach pourable consistency)
1½ cups Flour, White
⅜ tsp Baking Soda
¾ tsp Ginger, Ground
½ tsp Cinnamon, Ground
⅛ tsp Cloves, Ground
¼ tsp Salt
Place raisins in a small dish or cup, cover with near-boiling water. Soak until slightly softened. In the meantime zest orange and finely mince your crystalized ginger.
Place the butter and molasses in another small bowl and microwave for about 1 minute until butter is fully melted and molasses is easily pourable. Set aside to cool.
Meanwhile, sift the flour, baking soda, ground ginger, cinnamon, cloves, and salt together in a large bowl. Mix with your hands until combined. Add in crystalized ginger, raisins and orange zest. Add in sourdough starter and give the bowl a stir until everything begins to combine. Add in the slightly cooled molasses-butter mixture. Continue stirring and add milk in a slow, continuous stream until you reach a good batter-like consistency.
Allow mixture to sit while the waffle iron is pre-heating. Give it one good stir once waffle is hot and pour enough to cover of the ½ of the waffle iron. Cook on the medium-dark setting.
Makes about 4 regular-sized waffles.
I'd have taken pictures but they didn't last that long!