Makes 8 batches, about 4 waffles per batch
These are the best bet for a Sunday morning—a little savory, a great vehicle for butter and syrup. Remember: The flashing lights or incessant beeps on a waffle iron are someone else’s idea of how done your waffle is. The rule is usually this: Cook until no more steam escapes. If you like super-crunchy waffles, let the machine go through two complete cycles.
3½ cups all-purpose flour
2 cups whole-wheat or spelt flour
1⅓ cups yellow cornmeal
1 cup oat flour
¾ cup granulated white sugar
¾ cup malted milk powder
¼ cup baking powder
1½ tablespoons table salt
1 cup plus 3 tablespoons Whole-Grain Waffle Mix
1 large egg
⅓ cup whole, low-fat, or fat-free milk
2 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
Nonstick spray
1. Whisk the all-purpose flour, whole-wheat flour, cornmeal, oat flour, sugar, malted milk powder, baking powder, and salt in a large bowl. Pour into a large container, seal well, and store in a cool, dry, dark place for up to 2 months.
2. Stir the waffle mix with the egg, milk, butter, and vanilla in a medium bowl.
3. Lightly coat the inside of a 6- to 8-inch round or a small square waffle iron with nonstick spray. Heat on high according to the manufacturer’s instructions, then pour a quarter of the batter into the iron.
4. Cover and cook according to the manufacturer’s instructions and your desired degree of crunchiness.