When she was little, Claire taught me to pour a puddle of maple syrup onto my plate, and dunk waffle pieces into it. This keeps the waffle from getting soggy. Smart girl!

Yogurt adds moisture and tenderness to pancakes, waffles and muffins.

Since I was out of wheat germ, I substituted a scant 1/4 cup of all-purpose flour. Used up all the buttermilk. Instead of buttermilk, I thinned the batter with more yogurt.

1-1/2 cup whole wheat flour. For more tender waffles, use whole wheat pastry flour.
1/4 cup all-purpose flour
1/4 cup wheat germ
1/4 cup oat bran
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1/4 teaspoon salt

2 cups low-fat buttermilk
2 eggs
Scant 1/3 cup salad oil
1/4 cup plain, nonfat yogurt
1 – 1/2 cup blueberries, washed and drained. Frozen blueberries work, defrosted and drained.
Cooking spray for waffle iron.

1. Preheat waffle iron. Spray both sides of iron lightly with cooking spray.

2. In a large bowl combine dry ingredients; mix thoroughly. Fold in blueberries.

3. In a medium bowl beat eggs. Add salad oil, yogurt and buttermilk. Beat with a wire whisk until combined.

4. Combine all ingredients, mix just until mixed. If batter becomes too thick while standing, stir in a little more buttermilk until of good pouring consistency.

5. When waffle baker is ready to use, pour batter into center of lower half, and spread to about 1-inch of edges.

6. Cover and bake about 4 minutes until golden brown; do not lift cover while baking. When waffle is done, lift cover; loosen waffle with fork; serve at once.

7. To prevent sticking, occasionally re-spray baker before pouring in next waffle. Makes 6 waffles.

TIP: To avoid washing another bowl, I poured the buttermilk into a 2-cup glass measuring cup. Beat in two eggs. The liquid was almost to the top. "Looks like I can fit in 1/3 cup of oil," I thought. Set the measuring cup in the sink and beat in the oil.