By: Joe Waddington
1 cup - All-purpose flour
1 cup - Whole-wheat flour
½ tsp - Baking soda
1 tsp - Baking powder
1 tsp - Salt
3 tbsp - Sugar
½ tbsp - Cinnamon
½ tsp - Vanilla extract
3 - Whole eggs, beaten
2 oz. - Unsalted butter, melted
16 oz - Buttermilk, room temperature
In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar.
In another bowl beat together eggs and melted butter, and then add the buttermilk.
Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations.
Close iron top and cook until the waffle is golden on both sides and is easily removed from iron.
Serve immediately or keep warm in a 200 degree F oven until ready to serve.
Note: For chocolate waffles, use 7 ounces of all-purpose flour (ditch the whole wheat) and add 1 1/2 ounces Dutch-process cocoa powder to the dry mix. Fold in 4 ounces of semisweet chocolate chips to the batter.