Saturday, May 9, 2015

Multigrain Pumpkin Sourdough Waffles

I just plugged in the waffle iron and made these. They are a gorgeous color!

I use my sourdough starter but you can use yogurt or buttermilk to the same effect. The baking soda offsets the sourdough starter/ buttermilk making them bubbly and light.

sourdough starter, 1/2 c
a blend of favorite whole grains and flours, I use medium grind whole wheat flour, coarse cornmeal, and rolled oats 2 1/2 cups
optional favorite spices (cinnamon, ginger cloves?),
baking soda, 1 teaspoon
kosher salt 1 teaspoon
sugar, 1 Tablespoon
pumpkin from a can, 1 cup
eggs, 4
milk or buttermilk, or yogurt, 2 1/2 cups
optional seeds ( sesame, poppy, flax)
corn oil 3 Tablespoons or bloops (1/4 cup)