I've posted the buttermilk version of this waffle recipe, but this is the one I normally make (I don't often have buttermilk on hand). I made a blueberry/maple syrup sauce to serve with them, which turned out tasty, but a little too thick, and it didn't yield as much as I expected. It was just barely enough for two people.

The waffle batter seemed thinner than usual and I'm not sure why. They turned out fine though, and we have plenty of waffles left for the freezer.

2 tbsp wheat germ
1 1/4 cups flour
1/2 cup whole wheat flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 eggs
1 3/4 cups milk
1/4 cup melted butter
1 tsp vanilla

Whisk together dry ingredients in a large bowl. Make a well in the center and set aside.

In a medium bowl whisk together the eggs, milk, butter, and vanilla. Add all at once to dry mixture and stir to incorporate with a wooden spoon.

Preheat waffle iron and bake according to manufacturer's instructions.

Makes about 7 waffles.

1/2 cup frozen wild blueberries
1/2 cup water
1/4 cup maple syrup
1 tbsp butter
1/2 tsp cornstarch

Combine the blueberries, water, maple syrup, and butter in a small saucepan. Bring to a boil and simmer about 20 minutes, until the mixture is reduced and the berries are soft. Add cornstarch and cook another minute or so until thickened.

Makes about 1/4 cup of sauce