Ingredients
1 stick unsalted butter, room temperature
1 cup coarsely chopped pitted dates
1 1/2 cups all-purpose flour
1 cup coarse-ground semolina flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon coarse salt
1 3/4 cup whole milk, room temperature
1/3 cup sour cream, room temperature
1 stick unsalted butter, melted
2 large eggs, room temperature
1 teaspoon pure vanilla extract
Vegetable-oil cooking spray
Sliced kiwifruits and citrus fruits, chopped pistachios, and pure maple syrup, for serving
Preparation
Date butter: Pulse butter and dates in a food processor, scraping down sides a few times, until smooth and combined. Date butter can be made up to a week ahead and stored in refrigerator; bring to room temperature before using.
Waffles: Whisk together flours, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together milk, sour cream, butter, eggs, and vanilla. Whisk milk mixture into flour mixture just to combine (do not overmix).
Preheat a waffle iron. Coat with a thin layer of cooking spray. Pour 1 1/4 cups batter per waffle into center of iron, allowing it to spread almost to edges. Close lid and cook until golden brown and crisp, 6 to 7 minutes. Remove from iron and quickly toss between your hands several times to release steam and help retain crispness, then transfer to a wire rack set in a rimmed baking sheet; keep warm in a 225 degrees oven until ready to serve. Repeat coating iron with more cooking spray between batches.
Serve, with date butter, fruit, pistachios, and syrup.
