(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
- Combine the first four ingredients (flour through salt) in a medium mixing bowl. Set aside.
- 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.
- 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.
- 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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