batter

1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt, preferably fine sea salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
5 tablespoons evaporated cane juice raw turbinado sugar
3 large eggs
1 cup buttermilk
6 tablespoons plain vegetable oil (such as canola or soybean)
7 tablespoons unsulphured molasses
1 teaspoon vanilla extract

procedure

Whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ginger, cinnamon, allspice, and sugar in a large mixing bowl.

Whisk the eggs, buttermilk, oil, molasses, and vanilla extract in a medium-size mixing bowl.

Pour the buttermilk mixture over the flour mixture and stir to combine both mixtures, using a flexible rubber spatula or wooden spoon. The batter will be moderately thick and somewhat lumpy.

Carefully spoon 2/3 to 3/4-cup of the waffle batter in the middle of a preheated round 4-section Belgian-style waffle iron (the diameter of the iron measures 6 1/2 inches). (The waffler recommended for use in this recipe is the VillaWare Uno™ Belgian Round Waffler, Model 2002.) Close the lid and griddle the waffles until baked through,  about 2 minutes. If the your waffle iron has setting, set the gauge to #5. (The waffle batter must be thoroughly cooked.) Carefully lift each waffle onto a plate and serve.

creates

five round, four-section Belgian-style waffles

notes

◊ using unsulphured molasses contributes contributes a well-rounded (and not harsh)flavor to the waffle
◊ use fresh (rather than pantry-old) ground spices
◊ white whole wheat flour adds depth and texture to the waffle batter