Sourdough Pumpkin Waffles

200g All Purpose Flour

100g Botanical Blend Flour

1 t Celtic Salt

75g Butter

20g Honey

2 Eggs

80g Sourdough Starter

150g Pumpkin, roasted and pureed

100g Kefir

1 1/2 t Baking Powder

Splash Milk

In a glass or enamel bowl add the flours and salt, mix. *make sure bowl is big enough for your dough to grow overnight. Or what I do is put a plate underneath to ensure spillage.

Then add the wet ingredients: butter, honey, eggs, kefir, sourdough starter and pumpkin. Fold everything together.

Cover and set aside on the counter away from the sun overnight.

Next morning preheat your waffle pan. Stir in the baking powder and splash of milk, about 1/4 cup, to thin out batter. Make waffles according to your waffle pan instructions.

Enjoy!