Breakfast magic begins with homemade waffle mix. For a more whole-grain version, substitute up to half the all-purpose flour with any combination of whole-wheat pastry flour, rye, or buckwheat flour.
- Combine all the ingredients in a large bowl.
- Whisk until thoroughly combined.
- Transfer to a large jar or container and store in a cool, dry place.
- Preheat the oven to 200°F. Beat the egg whites to soft peaks with a mixer fit with the wire whip. Set aside.
- In a small bowl or large liquid measure, whisk together the egg yolks, melted butter, buttermilk, milk and vanilla.
- Scoop 2 cups of mix into a medium bowl. Stir the wet mixture into the dry mix until combined, then stir in a big spoonful of the beaten egg white. Using a silicone spatula, gently fold the remaining egg whites into the batter.
- Grease your waffle iron and scoop 1/2 cup of batter into the hot iron. Cook per the machine's instructions, use tongs to remove the waffles from the iron, and keep the waffles in a 200°F oven until serving.
Alana Chernila is the author of "The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making" and "The Homemade Kitchen: Recipes for Cooking with Pleasure." She has contributed to Martha Stewart Living magazine and Food52. For more of her writing, visit eatingfromthegroundup.com.