My dear in-laws were with us for a short stay, and I made these and a cheesy quiche sausage for breakfast. FIL liked the waffles and had a couple of pieces, while MIL had it with her quiche. She tried the kaya(custard jam), and liked it on her waffles, too.
Whole Grain Waffles recipe from Hodgson Mills:
1 1/4 c HODGSON MILL WHOLE WHEAT FLOUR
1 c HODGSON MILL YELLOW CORN MEAL
1/2 c HODGSON MILL OAT BRAN HOT CEREAL
1 pkg. HODGSON MILL ACTIVE DRY YEAST
1/2 tsp salt
1 3/4 c milk
1/3 c cooking oil
1 tsp vanilla (you can add more if you like)
In a large bowl combine the flour, corn meal, oat bran, active dry yeast and salt. Add the milk, eggs, oil and vanilla. Beat with rotary beater or an electric mixer on medium speed for 1 minute or until batter is thoroughly combined. Cover batter loosely and chill for 2 to 24 hours or until mixture is bubbly and slightly thickened. Before using, allow batter to stand at room temperature for 1 hour. (Or, to make waffles without chilling overnight, cover and let mixture stand for 1 hour at room temperature or till bubbly and slightly thickened.)
To prepare waffles, stir batter. Pour onto grids of preheated, lightly greased waffle maker. (Check manufacturer's directions for amount of batter to use.) Close lid. Bake waffles according to manufacturer's directions. Remove from grid with a fork. Repeat with remaining waffle batter. Serve hot immediately with good maple syrup.
Note: I processes the oat bran and corn meal in the food processor for a smoother texture for the kids.