We love waffles. And pancakes, too. I adapted my waffle recipe from this pancake recipe, which, in my opinion, makes one of the best pancakes I’ve ever tasted: http://www.saveur.com/article/Recipes/Robies-Buttermilk-Flapjacks . The basic difference between waffle and pancake batter is the amount of fat. That nice crisp-on-the-outside tender-on-the-inside quality in a waffle comes from using more fat, like oil or butter. I prefer oil – saves me a step of melting butter. And I’m most likely going to slather it with butter anyways once it’s cooked. I can never remember to buy buttermilk, so I always use a sour milk mixture when making pancakes and waffles. For this Whole Wheat version of my waffle, I used some Irish Wholemeal flour that I got from a friend who traveled to Ireland recently. It’s super-coarse. You probably could use a good-quality domestic stone-ground whole wheat flour with equally good results.

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