Sourdough Discard Waffles

In a large bowl whisk together milk, butter, and sourdough discard until blended. Whisk in eggs, honey, and vanilla. Stir in flour until just moistened. Let sit at room temperature 1 hour. Refrigerate overnight.

The following morning sift salt over batter; gently stir to combine. Add batter to a preheated waffle baker according to manufacturer's directions. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off of grid. Repeat with remaining batter. Serve warm.