Marfa asks. I answer. I don't measure much of anything.
The night before my waffle making stint I soak about four cups of whole wheat flour in some water and about half a cup of whey. I don't measure anything. It should be thick-ish so that when I add the other ingredients, the next day, it's not too thinnish.
Next morning, add three or four eggs, a heaping tablespoon of baking powder and some coconut oil, blend it well.
It will be thinnish, but not too thin. A thinnish batter makes a lighter, crispier waffle.
Bake in waffle maker. Three and a half minutes in my case. You don't want them too dark as they will get toasted later. Let waffles cool, then freeze them.
It works better to freeze them on a flat tray and then put them in bags, otherwise they stick together. Ask me how I know. I broke a nail trying to pry them apart this morning. Sigh.
I usually toast them twice to get them thawed then hot.
Very good with maple syrup (or something sugar free in my case...I actually found a sugar free maple flavor syrup that's just maltitol and NOT splenda or aspartame the other day, at Whole Foods. Thrilled.)
Pre-soaking the grains, using whey and of course coconut oil and pastured eggs is all in line with Nourishing Traditions type of cooking/eating.