Preheat waffle iron. Whisk together dry ingredients and set aside. Whisk together the eggs and milk. Combine the milk mixture with the dry ingredients and whisk well. Slowly add the melted butter and whisk to combine.
If you are using freshly ground whole wheat, let the batter rest for 10 minutes before cooking the waffles. Letting it rest allows the fresh wheat to absorb more of the liquid and it will thicken the batter.
Cook the waffles and start making the waffle sauce. Pour the warm waffle sauce over the waffles and grate or sprinkle nutmeg over the top. Enjoy!
This recipe makes (18) 4" square Belgium waffles. I freeze the extras (four in a gallon size ziploc bag) and they reheat perfectly in the toaster. I often double this sauce recipe and freeze the extra amount in small containers for individual breakfasts.