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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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âThese fluffy waffles are a real breakfast treat,â writes Nancy Zimmerman of Cape May Court House, New Jersey. âYou can also serve them for dessert with a scoop of frozen yogurt and the syrup drizzled over the top.â Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
1/4 cup king arthur premium 100% whole wheat flour |
4-1/2 teaspoons sugar |
4 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 egg |
1 egg white |
1 cup fat-free evaporated milk |
1/2 cup orange juice |
2 tablespoons canola oil |
1 teaspoon grated orange peel |
1/3 cup dried cranberries |
3 tablespoons chopped pecans |
cran-orange syrup: |
1 cup fresh or frozen cranberries |
1/4 cup sugar |
1/2 cup orange juice |
2 tablespoons water |
2 tablespoons maple syrup |
Directions:
1. In a large bowl, combine the flours, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, egg white, milk, orange juice, oil and orange peel; stir into dry ingredients just until blended. Fold in cranberries and pecans.
2. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
3. For syrup, in a small saucepan, combine the cranberries, sugar and orange juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly.
4. Remove 1/2 cup cranberries with a slotted spoon; set aside. In a blender, combine the water, syrup and remaining cranberry mixture; cover and process until smooth. Pour into a serving dish; stir in reserved cranberries. Serve with waffles. Yield: 6 waffles (3/4 cup syrup).
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