Waffle Queen recipe of the month

I make waffles. When I make waffles, I make a LOT of waffles. I put things in 'em so my kids will get healthy stuff, somehow. I don't always write it down - I kinda make it up as I go along. You need a bunch of wet stuff, some healthy stuff, and some dry stuff. And some more wet stuff to make it runny enough. Science. Pure science. Waffle science. Oh yeah.

We have chickens now, so expect all waffle recipes to be egg-rich. Expect weird ingredients. Expect vegetables. One of my favorites is canned pumpkin, but I was out of it this time. I've tried to use bananas, but the flavor carries and someone around here doesn't like bananas.

The following is this month's Waffle Queen recipe. Read it carefully.

Step one: Fire up the Waffle Makers. The more, the merrier. I had three going tonight until... well, lets just call it two tonight.

This is enough to fill up almost the entire Kitchen Aid mixer-bowl. I can't tell you how many waffles it makes, because they keep eating them while I am cooking them. But leftovers are actually my goal - store them in the fridge or freezer, and eat cold or reheat.

Start off in a big ol' Kitchen Aid mixing bowl with:
1 dozen eggs (love my chickens! you GO girls!)
1 tsp creme of tartar
Let that go 'round awhile, until you realize that only egg whites will whip up like you were thinking, and you've used whole eggs. Oops. Not a tragedy, though.

Add:
2 tsp baking soda
1 cup sugar
1 Tbsp Vanilla extract
1 Tbsp Molasses
1 Tbsp Cocoa powder
1 1/2 sticks of softened butter

Let that whip around for a few more minutes.

Then add some healthy grain things. For fiber. And healthy stuff.
1 cup Trader Joe's Just Almond Meal (Thank you, Trader Joes, for being the most reasonable place to buy ground almond)
1/4 cup flaxseed, or ground flaxseed (what really is the difference?)
1/2 cup oat bran (again, with the Trader Joes!)
1 cup whole wheat flour (stone ground at your local mill, like here at the Eno River Mill) (or you could just use some whole wheat flour)

Hmmm... needs more wet stuff...
1 cup cottage cheese, or ricotta cheese (Don't tell my kids.)
1/2 to 3/4 cup carrot juice (Really don't tell my kids)
2 cups King Arthur White Whole Wheat Flour
1 cup water or milk
A note here on the peculiar additive of the cheese: I find it adds protein, and calcium, and it fills up the kids faster, so it's not a white-flour carb-fest on Waffle Day.

2 cups Ghirardelli brownie mix
1/2 cup water, maybe a little more, until a nice creamy consistency.

When I did my test waffle in one of my wafflers, I didn't realize the row of wafflers had tripped the power bar off, and the first waffle tonight became a tasty hot mess dangerously adhered to my waffle iron. I panicked, and in fear that the KAF wasn't glutenous enough to make the waffle stick together properly, added the Ghirardelli brownie mix. If I had white flour, I would have added that instead. (But you know what kind of house this is when the closest thing to white flour I have on hand is brownie mix)

Now go to town on those wafflers!