Weekend Whole Wheat Waffles
A super waffle that won't get soggy, this breakfast staple won't leave you high and dry. Top with fresh fruit or part-skim ricotta cheese to make this great dish even better.
2 cups whole wheat flour 2 cups all-purpose flour 1 cup wheat germ, toasted 1 cup oat bran, toasted 1 cup buttermilk 3 tbsp. baking powder 2 tsp. baking soda 1 tsp. salt
Toast the wheat germ and the oat bran by spreading them out onto a large sheet pan with at least one-inch sides. Bake in a hot oven at 400 degrees for 10 minutes until brown. In a large bowl, combine the first eight ingredients. Add water by the tablespoon if mixture is too stiff. Store the mix in an airtight container in the refrigerator for up to 6 months.