pumpkin-spice pumpkin sourdough waffles
... with pomegranate pips, no less! So PSPSWPP. Seems perfect for the current "pumpkin spice everything" season we seem to be having in the States.
To make these waffles you'll need a good sourdough starter. I'm not going to go over how to build one here; I recommend that you get a copy of Cheeseboard Collective Works and follow their instructions on how to build a natural sourdough. It takes about three weeks, so if you want these waffles tommorrow, sorry.
But for those of you who already have a "shoggoth", as we call our sourdough, here's the recipe. My sweetie created this recipe after some tweaking.
pumpkin-spice pumpkin sourdough waffles with pomegranate pips
2 cups flour
2 tablespoons sugar
2 cups buttermilk
1 cup sourdough starter (unfed)
1 cup pumpkin
all of the overnight sponge
2 large eggs
1/4 cup vegetable oil or melted butter
1/2 teaspoon salt
2 tsp pumpkin pie spice
1 teaspoon baking soda
The night before, mix the flour, sugar, buttermilk and starter in a large bowl (I use one that has a 1.5 to 2 quart capacity). Cover loosely (I drape a dishtowel over the top) and leave in a room-temperature or warmish place overnight (I turn my oven on to the lowest heat for about 5 minutes, turn it off, and make the sponge; when I’m done, it’s just the right temperature).
The next morning, mix the eggs, butter, salt, spices, and soda in a small bowl, then add to the sponge; the sponge will puff up significantly.
For waffles, heat your waffle iron to medium/medium-high, and spoon 2-3 tablespoons or so onto each waffle section (use more or less depending on your iron—I have a standard 3x2 waffle iron; a Belgian will take a little more batter). Close the lid and cook until the steam stops, then remove the waffles.
While the waffle iron is heating, cut the pomegranate in half and hold the cut side over a bowl. Whack it with a large wooden spoon until all of the pips come out (and you hit your thumb a couple times and swear). Place on the table for your diners. Warm the maple syrup in a syrup bird for serving.
Makes roughly 24-30 waffles. Diners can spoon pomegranate pips into the dents in the waffles, and add syrup for sweetness.
Pumpkin pie spice, if you don't keep spice mixes (I don't): 1 tsp. cinnamon, ½ tsp. ginger, and ¼ teaspoon each nutmeg and cloves.
To make pancakes instead: heat a griddle to medium (350 degrees if it’s electric), and spoon out 2-3 tablespoons per pancake. Cook until bubbles burst and hold their shape on the tops, and the edges look dull, then flip and cook another minute or so. Serve hot. Depending on your pancake size, this makes 24-36 pancakes. These don't work so well with the pomegranate seeds though.