Whole Wheat Cranberry-Orange Waffles

• 1 cup non-fat milk (it's the only kind I buy)
• 1/2 cup heavy cream
• 1 tablespoon lemon juice
• 1 1/2 cups all-purpose flour
• 1/2 to 3/4 cups Irish Wholemeal flour
• 2 tablespoons granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• Grated zest of 1 large orange (optional)
• 1/2 teaspoon fresh ground cardamom, or more to taste (optional)
• 1/2 cup vegetable oil
• 1 teaspoon vanilla
• 2 eggs, slightly beaten
• Dried cranberries (optional)

1. Spray round waffle iron with cooking spray, or brush with vegetable oil or melted butter. Heat waffle iron.
2. In a large measuring cup, stir together the milk, cream and lemon juice. Set aside.
3. In a medium bowl (with a pouring spout, if possible), whisk together the flours, sugar, baking powder, baking soda, salt and orange zest.
4. Add the vegetable oil, vanilla and egg to the milk mixture. Stir. Pour into the flour mixture and stir gently but thoroughly until almost smooth. It's okay if your batter is a little lumpy.
5. Pour batter in center of waffle iron grid, leaving about an inch batter-free. Sprinkle with some dried cranberries. Close lid and cook until steam is gone, or the light goes off, or however your waffle iron works. Remove waffles to a cooling rack, not stacked on a dish where they'd get all sweaty.
6. Serve hot with butter and real maple syrup.
7. Cooled leftovers can be stored in a plastic zipper bag in the refrigerator, and reheated in a 350 degree F oven, or toasted in a toaster oven. When I was making the waffles tonight, I thought "why not just use the waffle iron to reheat them?" I'll try that tomorrow!

nonfat milk, heavy cream, lemon juice, flour, irish wholemeal, sugar, baking powder, baking soda, salt, orange, fresh ground cardamom, vegetable oil, vanilla, eggs, cranberries

Taken from food52.com/recipes/8243-whole-wheat-cranberry-orange-waffles (may not work)