I like to make a batch of waffles every few weekends. The leftovers go in the freezer for quick breakfasts throughout the week. I use the recipe from my Better Homes & Gardens Cookbook, although I rarely follow it exactly. I always add nutmeg and cinnamon (freshly ground nutmeg is one of my top ten favorite smells, along with freshly ground coffee beans - nothing beats freshly ground), and I usually add some wheat germ or switch out some of the flour for whole wheat. This time around I made the buttermilk variation because I just so happened to have some buttermilk leftover from the birthday cake I made for my brother yesterday. I also substituted some of the oil for flaxseed oil.

Makes 6 (7 1/2") waffles

1 cup (4.5 oz) all-purpose flour
3/4 cup (3.375 oz) white whole wheat flour
2 tbsp wheat germ
2 tbsp sugar
1/2 tsp cinnamon
1/4 tsp freshly ground nutmeg
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
2 eggs
2 cups buttermilk
2 tbsp flaxseed oil
2 tbsp canola oil
1 tsp vanilla extract

In a medium bowl stir together flours, wheat germ, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Make a well in the center; set aside.

In another medium bowl beat eggs slightly; stir in buttermilk, oils, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened.

Preheat waffle iron and spray with cooking spray. Pour batter onto grids and spread out so it comes about 1/2" from the edge of the iron (for my waffle iron I use about 1/2 cup of batter). Close lid and do not open until done. Bake according to manufacturer's instructions (mine beeps when it's done - I love it). When done, use a fork to lift the waffle off the grid. Repeat with remaining batter.

If freezing leftovers, cool completely on a wire rack, then place in a gallon-sized freezer bag with squares of parchment between each waffle so they don't stick together. Reheat in toaster oven or regular oven, or break apart and reheat in a toaster.