2 cups whole wheat pastry flour
2 tbsp sugar (1 tbsp is fine)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt (1/4 tsp if using salted butter)
2 cups low-fat buttermilk
1/2 cup unsalted butter, melted
2 large eggs
Preheat oven to 275 °; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
Heat waffle iron according to manufacturer’s instructions; brush with oil. Pour batter onto iron, leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.
2018 – cook at setting 4 on Mom’s waffle iron. 3.5 – 3.75 minutes per waffle. This recipe makes 3 large waffles (12 smaller squares).
From a Martha Stewart recipe.