Best Ever Pancakes Or Waffles

(From “Pancakes and Waffles” by Elizabeth Alston. HarperCollins;
$12.50; 1993.)

Food processor method: Put the flours, sugar, baking powder, baking
soda, cinnamon and salt into a food processor. Process briefly to
mix. Add the buttermilk, or yogurt and water, egg and oil. Turn the
machine on-off (pulse) 3 or 4 times to make a smooth batter.

By hand method: Put the flours, sugar, baking powder, baking soda,
cinnamon and salt into a large bowl. Stir to mix well.

Measure the buttermilk in a 2-cup glass measure. Add the egg and oil
to the measuring cup. Beat with a fork or wire whisk to blend. Add to
the flour mixture and stir to form a smooth batter.

For pancakes: Heat the griddle or skillet over moderately high heat
until it feels hot when you hold your hand directly above it. Lightly
grease the griddle. For each pancake, pour 1/4 cup batter onto the
griddle. Cook 3-5 minutes, until bubbles appear on the surface and
the undersides are golden brown. Adjust the heat if the pancakes are
browning too fast. Turn the pancakes over and cook 1-2 minutes longer
to brown the second side.

For waffles: heat the waffle iron; grease it lightly. Pour in the
appropriate amount of batter and spread to the edges. Close and cook
until the iron will open easily.