Pecan Waffles with Cranberry Syrup

By The Canadian Living Test Kitchen

12 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	545545 cal
pro	10 g10g pro
total fat	22 g22g total fat
sat. fat	7 g7g sat. fat
carb	78 g78g carb
fibre	3 g3g fibre
chol	89 mg89mg chol
sodium	412 mg412mg sodium
% RDI:	-
calcium	1515 calcium
iron	1919 iron
vit A	1414 vit A
vit C	2020 vit C
folate	4545 folate

Topped with a tangy cranberry sauce, these waffles are sure to become a family favourite. You can even tuck them away in the freezer for more fuss-free mornings. Serve with whipped cream, or plain or frozen yogurt.

Ingredients

2 cups all-purpose flour 2 2cups cupsall-purpose flour
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
2 tsp baking powder 2 2tsp tspbaking powder
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
1/4 tsp salt 1/4 1/4tsp tspsalt
2 eggs 2 2eggeggs
2 cups milk 2 2cups cupsmilk
1/4 cup butter , melted1/4 1/4cup cupbutter, melted
1 tsp vanilla 1 1tsp tspvanilla
1/2 cup chopped toasted pecans 1/2 1/2cup cupchopped toasted pecanpecans
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
Cranberry Syrup:
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
3/4 cup apple juice 3/4 3/4cup cupapple juiceapple juice
1-1/2 cups thawed cranberries 1-1/2 1-1/2cups cupsthawed cranberries
2 tsp grated orange rind 2 2tsp tspgrated orange rind

Preparation

Cranberry Syrup: In saucepan, heat sugar with apple juice over medium heat, stirring, until sugar dissolves; bring to boil. Add cranberries and orange rind; return to boil.

Reduce heat and simmer until thickened, syrupy and cranberries pop, about 25 minutes. Keep warm. (Make-ahead: Let cool. Refrigerate in airtight container for up to 3 days. Reheat to serve.)

In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk together eggs, milk, butter and vanilla; pour over dry ingredients and stir just until combined. Fold in pecans.

Heat waffle iron. For each waffle, brush iron lightly with some of the oil; pour in 1/2 cup (125 mL) batter, spreading to edges.

Close lid and cook for about 6 minutes or until crisp, golden and steam stops. (Make-ahead: Let cool. Wrap individually in plastic wrap and freeze in airtight container for up to 1 month. Reheat in toaster.) Serve with Cranberry Syrup.

Source : Canadian Living Magazine: November 2007