Like chestnuts, nothing else exudes autumn. This waffle’s buttery soft interior and light, crispy exterior are enhanced by a smooth, smoky taste from naturally leavened, gluten-free sourdough starter combined with fine chestnut flour. You’ll be prepared to play in the leaves if you top with your preferred pumpkin butter or syrup.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 waffles |
Ingredients
- ½ cup milk, at room temperature
- 2 medium eggs, at room temperature
- ¼ cup unsalted butter, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon maple syrup
- ½ cup fine chestnut flour, unsifted
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon baking soda
- 1 cup gluten-free sourdough starter
- 2 tablespoons milk, at room temperature, or as needed
- 1 teaspoon baking powder (Optional)
Instructions
- Preheat a waffle iron.
- Whisk 1/2 cup milk, eggs, 1/4 cup plus 2 tablespoons butter, and maple syrup together in a bowl. Sprinkle chestnut flour, cinnamon, and baking soda on top of the egg mixture, whisking well the whole time. Fold in sourdough starter until fully incorporated but without over mixing. Add additional milk 1 tablespoon at a time to thin batter, if necessary.
- Cook in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes each.
- Feel free to use any natural syrup you prefer (such as rice, agave, or honey) in place of maple syrup.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 153 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |