My kids love waffles – what’s not to love? I get to make a weeks worth of school breakfasts in less than an hour, and the kids get another maple syrup delivery system 😉 I I like to use wheat pastry flour because it’s mild enough that the kids don’t mind, and I like that I can sneak a little fiber into breakfast. This batch makes about 10 waffles, most of which get cooled, divided, bagged and frozen. Warm them up in a 350 degree oven for about 10 minutes, or mere seconds in your microwave. Thanks for reading, enjoy!

Whole Wheat Waffles – adapted from Cookie and Kate

• 1 cup whole wheat pastry flour
• 1 cup whole wheat flour (you can also use spelt, rye, cornmeal or buckwheat)
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk (make your own: add 2 tablespoons of vinegar or lemon juice to 2 cups milk, and let sit for 5 minutes)
• 3 eggs
• 1 tablespoon maple syrup (or honey)
• ¼ cup (1/2 stick) butter (original recipe called for one full stick of butter)
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract

1. Preheat your oven to 200 degrees and heat up your waffle iron.
2. Mix the dry ingredients (flours, baking powder, baking soda, and salt) in a large mixing bowl.
3. In a large measuring cup, whisk together the buttermilk, eggs and syrup or honey.
4. Pour the liquid ingredients into the dry ingredients. Stir just until they are mixed.
5. Add the melted butter and mix well.
6. Pour batter into your waffle iron until the butter reaches the edges of the iron. Cook until crisp and golden.
7. Place each waffle on a rack in the oven (in a single layer) to keep them warm until you’re ready to serve. Five minutes in the oven may actually help them get a little crispier.