In a large bowl, combine flours, milk powder, cinnamon, allspice, brown sugar, salt, baking powder and baking soda. In another large bowl, whisk together buttermilk, milk, eggs and melted butter. Add flour mixture and whisk until combined. (Lumps are ok.) Spray a preheated waffle iron with cooking spray and bake waffles according to your iron’s directions.
Blueberry Maple Sauce
2 cups fresh or frozen blueberries
2 Tbsp pure maple syrup
1 Tbsp orange juice
In a small saucepan, bring blueberries, maple syrup and orange juice to a gentle boil. Reduce the heat to simmer. Stir occasionally and cook for about two minutes. Serve as-is or puree in blender until smooth.
Notes: Leftover waffles, can be frozen for later use. Just let cool completely, then in a sealed freezer bag and freeze for up to three weeks. To reheat, toast frozen waffles in a toaster or bake in a 350o F oven for about 10 minutes or until heated through.
The sauce can be refrigerated in an airtight container for up to four days.