"Loved the flavor of these waffles. The whole wheat flour gives it a lovely depth and nuttiness that is perfect for a rustic breakfast in a late New England autumn. (We added real maple syrup, lots of creamery butter, and a side of cob-smoked sausages. We can now face the universe!) My only complaint was a lack of crispiness...but that is probably a function of the non-stick waffle iron we use.

To ancastine7: When I mixed it all up, it was runny, too. But then I let it set for a bit over 5 minutes, and it thickened quite nicely. Because the leavening isn't air/egg-white leavening, it seems to need to rest to do its thing.