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Wednesday, September 30, 2015

••••CURRIED PUMPKIN WAFFLES••••

(Source: akitchenhoorsadventures.com & photos also)

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup buckwheat flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon garlic salt
  • 1/4 cup butter
  • 1 cup milk
  • 2 large eggs
  • 1 cup sourdough starter
  • 3/4 cup pumpkin puree

Instructions

  1. Combine the first four ingredients (flour through salt) in a medium mixing bowl. Set aside.
  2. With a whisk, combine the wet ingredients. Stir with a whisk until the starter is dissolved into the milk mixture. Then pour the wet ingredients into the dry ingredients and stir until just combined.
  3. At this point, you could make your waffles now, or allow the dough to rest and develop a more sourdough flavor. I rested mine for at least 3 hours before cooking the waffles.
  4. Preheat a waffle iron. Spray lightly with cooking spray or brush with butter before pouring 1/4 cup to 1/3 cup batter (depending on your waffle maker) and cooking waffles according to manufacturer’s directions of your waffle maker. Serve with honeyed lebneh, chana masala, or baba ganoush.

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