1 cup whole wheat flour
1/2 cup cornstarch
1/2 cup oat flour*
1/4 cup all-purpose flour
3 Tbs wheat germ
2 Tbs brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups buttermilk or sourmilk (or 1 cup kefir + 1 cup milk)**
1/4 cup oil
1 tsp vanilla
Mix dry ingredients in a large bowl. In a separate bowl, mix remaining ingredients. Add wet ingredients to dry; mix well. Let batter sit for 30 minutes before cooking. Do not stir batter after letting it sit.
Use a ladle or measuring cup to pour batter evenly into hot waffle maker (about 2 scant cups for the 4 small Belgian waffles in my waffle maker). Cook for about 3-5 minutes, or according to directions on your waffle maker. Remove waffles from waffle maker and place on a wire rack (not a plate). Serve immediately or keep warm in a warm oven (very low heat).
Makes about 3 large Belgian waffles (12 small squares)
* To make oat flour: Place rolled oats in a blender or food processor and blend until fine.
**To make sour milk: add 2 Tbs lemon juice to a 2 cup measuring cup, fill to 2 cup line with milk (whole milk works best). Stir; let sit 5 minutes before using. If using sour milk, add an additional 1-2 Tbs flour to batter.
To freeze: Cool waffles on a wire rack. Place in Ziploc bags and freeze. Reheat individual frozen waffles in a toaster (for crispier edges) or microwave (for a soft waffle).