Whole-Grain Waffles

1. Combine Dry Ingredients

In a large bowl, combine 1 cup of whole-wheat pastry flour, 1 cup of mixed whole-grain flours, 1½ teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and if you like a touch of sweetness, add 1 tablespoon of sugar. Stir these together to ensure an even distribution of the leavening agents.

2. Mix Buttermilk and Eggs

Measure out 2 cups of buttermilk in a large measuring cup. Add 3 eggs to the buttermilk and whisk them together until you have a smooth, unified mixture. This step is crucial because the acidity of the buttermilk and the eggs work together to create a tender waffle texture.

3. Combine Wet and Dry Ingredients

Pour the buttermilk and egg mixture into the bowl with the dry ingredients. Using a spoon, gently stir until everything is just combined. Be careful not to overmix; stop stirring as soon as you see no large clumps of flour.

4. Add Melted Butter

Once combined, pour in the 8 tablespoons of melted butter and stir again until the batter is well mixed. If you find the batter too thick, add a little more buttermilk to reach your desired consistency. A slightly thinner batter will spread more easily in the waffle iron.

5. Cook the Waffles

Preheat your waffle iron and, once hot, pour in enough batter to fill the iron without overflowing. Cook until the waffles are crisp and golden, which usually takes a few minutes, depending on your waffle iron.