Either brush your waffle iron with some veggie oil or spray with nonstick (although some say that the latter will gunk up your machine and make it stick more in the long run…you decide). Pre-heat your waffle iron on the hottest setting (this is how mine needs to be…really hot to get that nice crust). Go as hot as you can go with yours, without hitting the burn level. Waffle irons are like ovens and microwaves…zero consistency. So go with your gut on how hot to make yours.
In a large bowl, whisk together the all-purpose flour, white whole wheat flour, sugar, baking powder, baking soda and salt.
In another bowl, whisk together the buttermilk, milk, melted butter, eggs and vanilla. Add to the flour mixture and stir until just combined. Don’t overmix…your batter will be lumpy.
At this point, your waffle iron should be hot and ready to go. But pause a beat. Let your batter hang out a sec. I always think the batter performs better when you let it chill and mingle a bit before it hits the heat. This is the perfect time to mix up a Bloody Mary or pop open some champagne. I’m talking maybe ten minutes. This is not totally necessary if you’re impatient.
Pour the batter in your waffle iron and set the timer on 4 minutes…but you know your waffle maker better than I do. Use that number as a ballpark. In the Hello Kitty waffle iron, it would have been 3 minutes MAX.
If you’re serving a crowd, you would obviously double the recipe and have the oven on a low 200 degrees F. Set a cooling rack on top of a cookie sheet and place in the oven. Set the finished waffles on the cooling rack in the oven as they come out of the waffle iron.
Ideally, you serve the waffles as soon as they come out of the waffle iron. They’re best that way. I like to sprinkle with powdered sugar. It looks pretty. Always 100% pure maple syrup in my house. It’s a rule. Sometimes we sprinkle with blueberries so it’s transformed into a health breakfast. Really.