Pumpkin Waffles With Maple-Walnut Syrup

Prep: 10 minutes; Cook: 15–20 minutes.

Yield: Makes 6 servings (serving size: 2 waffles, plus syrup)

Ingredients

• 1  cup  all-purpose flour
• 1/2  cup  cornstarch
• 3/4  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1  teaspoon  cinnamon
• 1/2  teaspoon  ground ginger
• Pinch ground cloves
• 1  large egg
• 1  large egg white
• 1 1/2  cups  low-fat buttermilk, well-shaken
• 3/4  cup  canned pumpkin
• 1/4  cup  dark brown sugar
• 2  tablespoons  canola oil
• 1/2  teaspoon  unsalted butter, melted
• 1/3  cup  chopped walnuts
• 2/3  cup  pure maple syrup
• Powdered sugar, for garnish

Preparation

1. Preheat oven to 400°. Combine first 7 ingredients (through cloves) in a large bowl. Whisk together next 6 ingredients (through oil) in a medium bowl. Make a well in center of dry ingredients; add wet mixture. Stir just until moist.

2. Preheat waffle iron, and coat it with cooking spray. Add about 1/2 cup batter, and spread it to edges; cook until the steaming stops. Repeat with remaining batter, setting waffles aside until all are cooked. Place on baking sheets in oven for 5 minutes to crisp.

3. Melt the butter in a saucepan over medium-low heat. Add walnuts; sauté 3 minutes or until lightly toasted. Add the maple syrup; simmer 2 minutes. Dust waffles with powdered sugar, if desired. Serve with warm syrup.

Nutritional Information

Calories:

382

Fat:

11g (sat 2g,mono 4g,poly 5g)

Cholesterol:

39mg

Protein:

7g

Carbohydrate:

65g

Fiber:

2g

Iron:

2mg

Sodium:

445mg

Calcium:

130mg