Whole Grain Waffles (GF)

 This is a very thin/soupy batter so it needs to rest 10-30 minutes to allow grains to absorb moisture (recipe said 30 minutes, but I didn't notice much difference, if anything they seemed tougher after 30 minutes, not in a good way, although it does acknowledge you may have to add more milk after it has absorbed moisture). 

• 12 oz (2 2/3 C) ATK whole grain gf flour blend
• 1.75 oz (1/4 C) sugar (I tried monk fruit sweetener and think it probably needs the real sugar)
• 1 t baking powder
• 1/2 t salt
• 2 C (try starting with 1 1/2 cup and add more as needed) 1 or 2% milk (don't use any other amount of fat, it needs just the right amount of fat for crispness. Can use unsweetened almond milk)
• 3 eggs
• 2 T butter, melted and cooled
• 2 T vegetable oil (according to ATK, the water in butter affects crispness, so this balance of half butter and half oil helps with crispness while still giving some butter flavor)
• 1 t vanilla
• pecans or other toppings (I like adding pecans to the batter and Emily and Becky like choc chips, but I don't know how these might affect crispness). 

1. Combine first 4 (dry) ingredients. Combine remaining (wet) ingredients in separate bowl. Combine together until well incorporated with no lumps. Rest at room temp for 10-30 minutes. 

2. Heat waffle iron and cook. Make sure it spreads out thinly enough to get crispy. If it piles up too thickly on the iron, it will not be crispy. Add more milk as needed to keep it at the right consistency. 

3. Can put in 200-degree oven to keep warm while others are cooking or serve immediately.