We changed up our Pumpkin Apple waffles we like to make in the fall. Making them with sourdough and an overnight proof adds a bit of complexity but the result is superb; a light, airy interior and a thin, crunchy crust. Double the recipe and put a bunch in the freezer. A single recipe makes about 12-15 6" round waffles.
Ladle this buttery hot fruit compote over the top.