I started with the Lemon Sourdough but it's the modifications that count in this kitchen. First, we used half whole wheat flour and half buckwheat - I love the taste of buckwheat in things that don't need the spring of gluten. Waffles and muffins and cookies all benefit from the nutty taste and texture of buckwheat. In addition to the zest of one lemon, I put the juice in, too. As I said, I'm all about the tart. I also substituted maple syrup for brown sugar - all of our friends are starting to tap trees with this sudden thaw, so I was feelin' the maple. Then I let the batter sit overnight, as directed.
In the morning, just before cooking, we added the rest of Korena's ingredients (eggs, baking soda) but also threw in a tablespoon of chia, 2 tablespoons of ground hemp seed and a 1 1/2 cups of almost minced chard. Mincing the chard was tough, but I knew it was key for the texture and fluff of the pancakes. The idea for greens in the waffles was inspired by a visit last weekend to Minneapolis' fabulous Birchwood Cafe. I got their Kale Waffles, which were good - but sweeter and denser than mine. I really prefer an overnight sourdough recipe because the waffles get very light and airy. Mine are more like a crisp-on-the-outside, puffed-on-the-inside vehicle for toppings, and not so much the filling main course of the meal. But the Birchwood's were very very good, if heavy, and you can see a picture of just what I got on their website if you click through - topped with an egg and a bacon/apple chutney.