The secret to tasty waffles is- you guessed it- quality ingredients. Freshly milled wheat and rye, sea salt, aluminum free double acting baking powder, expeller pressed canola oil, and fresh, raw milk and eggs from local farms make for some good waffles. Add to that some deliciously prepared acorns from backyard trees (read my hub on how to) or some chopped pecans and blueberries, and the goodness just gets better. Here is the basic recipe for a whopping big batch (enough for plenty of leftovers to freeze and pop in the toaster for breakfast):

Ingredients

6 cups whole grain flour

3 tsp. sea salt

3 tablespoons baking powder

1/2 cup vegetable oil

4 eggs, separated

2 cups whole milk

2- 2 1/2 cups water

1 cup chopped nuts (optional)

1 cup blueberries (optional)

cooking spray oil

Preheat waffle maker. Mix dry ingredients and make well in center of bowl. Add oil, beaten egg yolks, milk and 2 cups water. Stir gently until flour is just moistened. Add a little more water if needed to make batter easy to pour. Add nuts and berries and stir. Next, beat egg whites in separate bowl with electric mixer till stiff peaks form. Gently fold into batter. Spray cooking oil onto waffle maker if needed. Pour one cup of batter, or amount specified for waffle maker, onto the center and close lid. When waffle is done, remove carefully and cool slightly before serving. Serve with butter or whipped cream, maple syrup, raw honey, fresh fruit or preserves and enjoy. Makes 10-12 large waffles.