Pumpkin Cranberry Waffles

Yield: 4 servings (makes 4 large or 8 small waffles),

1 cup whole-wheat pastry flour

3 tablespoons toasted wheat germ

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon freshly grated nutmeg

1/8 teaspoon salt

1 cup well-shaken low-fat buttermilk

½ cup pure pumpkin puree

2 large eggs

3 tablespoons pure maple syrup, plus more for serving

1 tablespoon canola oil or other neutral-tasting oil, plus more for the waffle iron

¾ cup fresh or frozen cranberries, each cut in half or quartered, as needed

1. Whisk together the flour, wheat germ, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a mixing bowl.

2. Whisk together the buttermilk, pumpkin puree, eggs, 3 tablespoons of maple syrup and 1 tablespoon of oil in a separate bowl until well combined. Pour into the flour mixture, stirring just enough so that no dry ingredients are left, then stir in the cranberries.

3. Brush a waffle iron with oil and preheat it according to the manufacturer’s directions. Ladle enough of the batter to cover three-fourths of the surface of the waffle iron, close it, and cook for 3 to 5 minutes, until golden brown. Repeat with remaining batter.

4. Serve hot, with maple syrup passed at the table.

Per serving: 270 calories; 8g protein; 42g carbohydrates; 7g fat; 2g saturated fat; 95mg cholesterol; 350mg sodium; 6g fiber; 15g sugar