Ingredients

• 2 ounces (1/2 stick) unsalted butter, melted, for the waffle iron
• Dry mix:
• 1/4 cup amaranth flour
• 1/4 cup flaxseed meal
• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• Wet mix:
• 2 cups buttermilk
• 1/4 cup plus 2 tbsp honey
• 2 eggs
• 2 tbsp unsalted butter, melted and cooled slightly
• Finish:
• Greek yogurt, optional

Directions

1. Turn the waffle iron to its highest setting. Even if you don’t usually heat it this high, these waffles come out best when cooked at high heat. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients t

2. In a medium bowl, whisk together the wet ingredients until thoroughly combined. Using a spatula add the wet ingredients to the dry ingredients and gently combine. The batter will begin to bubble and swell as the baking soda begins to react with the butter

3. Brush the waffle iron generously with butter; this is the key to a crisp crust. Use a ladle or measuring cup to scoop 1/2 cup batter onto the spaces of the iron. Promptly close, and listen for the iron to sigh as the batter begins to cook. The smell wafti

4. The waffles are best eaten right off the griddle, with a bit of butter, a drizzle of honey, or a hearty spoonful of Greek yogurt, as desired.

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