Pumpkin-Buttermilk Waffles

 serves 4

1+ 1/4 c whole  wheat flour

1/2 teaspoon baking soda 

1 teaspoon kosher salt (1/2 teaspoon if using white flour)

1 teaspoon cinnamon

1/2 teaspoon real vanilla

2 beaten eggs

1 1/4 c buttermilk or diluted plain yogurt

1/2 c puree pumpkin (can use banana, or applesauce too)

1/4 c corn oil

1/8 cup brown sugar or molasses

 

Buttermilk is acidic and very good for you--filled with probiotics and delicious tang. Buttermilk reacts with the baking soda just like those volcano experiments in junior high using vinegar and baking soda. This is why baking powder is not needed.

Preheat waffle iron and bake as directed. About 4-5 minutes. Enjoy. Freeze leftovers and reheat in toaster or microwave or oven.

Recipe doubles well and can be made into pancakes.