Multi-Grain Waffles

I asked for a waffle iron from my parents last Christmas, and unfortunately that's the sort of thing that sounda great, but has the potential to go unused for long periods of time (such as my pasta roller). But luckily, the waffle iron has gotten lots of use. While regular white-flour waffles are great, when I want something a bit toothier and with a richer flavor, I make these. The recipe makes about 4-5 eight inch round waffles.

Multi-Grain Waffles
based on a recipe from Eating Well

1 cup buttermilk, or half milk and plain yogurt
1/4 cup rolled oats
1/3 cup whole-wheat flour
1/3 cup all-purpose flour
1/8 cup corn meal
3/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 tsp cinnamon
1 egg
1/8 cup brown sugar
1 tsp canola oil
1 tsp vanilla extract

Mix buttermilk or milk & yogurt with oats in a medium bowl. Let stand for 10 minutes, or if you're like me and slow at collecting the rest of the ingredients along the way, just go ahead with the rest of the recipe. Heat the waffle iron. Mix flours,cornmeal, baking powder, baking soda, salt and cinnamon in a large bowl. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients and mix until moistened. Spoon batter on to the iron. Since this batter is thicker than a lot of other waffle batters, you can put more on the iron without having it drip out over the edges.