I am indebted to Marion Cunningham who wrote The Breakfast Book for the original version of this recipe.
1 cup all-purpose flour
1 cup King Arthur White Whole Wheat flour
1 teaspoon salt
4 teaspoons baking powder
2 Tablespoons sugar
2 eggs, at room temperature
2 cups luke warm milk
2/3 cup canola oil
1/8 teaspoon lemon oil or 1 Teaspoon lemon zest
Blend the dry ingredients in a large bowl. Blend the wet ingredients in another bowl and add to dry. Whisk together until mixed. Scoop or pour about 1/2 cup into a hot waffle iron. We have a modern teflon coated one with a light to indicate the waffle is ready. It's virtually fool proof. (An old fashioned one will make even crisper ones). Serve immediately with warm maple syrup.
(If using only all-purpose flour, reduce the milk by 1/2 cup).