Whole Wheat Waffles

Makes about eight 7-inch round waffles

* 1 cup all-purpose flour
* 1 cup whole wheat flour
* 2 tablespoons sugar (or sugar substitute that equals sugar portions 1:1, such as Splenda)
* 1 tablespoon baking powder
* 1/4 teaspoon salt
* 2 large eggs (or egg substitute)
* 2 tablespoons butter, melted
* 2 tablespoons vegetable oil
* 1-1/2 to 2 cups milk

Place the flour, sugar and baking powder in a medium bowl and whisk with a wire whisk to combine well. Add the eggs, butter, oil and 1-1/2 cups of the milk; beat with the whisk until smooth. Add more milk as needed to thin the batter just to a pouring consistency, being careful to keep it thick. Heat your waffle iron and bake according to manufacturer’s directions. Serve immediately.

Notes: The batter may be made the night before, covered and refrigerated. Add a little more milk before baking if it has become to thick. Waffles freeze very well. Just bake them a little lighter than usual, let them cool on a wire rack, wrap individual portions in waxed paper and place in a freezer bag. To heat, just toast the waffle in the toaster oven until lightly browned.