In a large bowl, whisk together all the flours with the baking powder, baking soda, salt, and ground cardamom. Set aside
In a separate bowl, whisk together the sour cream, whole milk, eggs, muscavado sugar, and the vanilla.
Pour the wet ingredients over the dry, then stir to combine.
Let the batter sit for 30 minutes, then fold in the melted butter.
Preheat a waffle iron. Grease the waffle iron then cook waffles according to waffle maker instructions. The amount of batter per waffle varies according to the capacity of the waffle iron.
Keep the cooked waffles on a cookie sheet in a preheated low temperature oven until you are ready to serve.
Notes
The number of waffles you make is entirely dependant on the type of waffle maker you use and the amount of batter per waffle. These multigrain waffles are hearty and best served the day they are made.