Waffles with Cranberry Pineapple Syrup

By The Canadian Living Test Kitchen

52 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	717717 cal
pro	15 g15g pro
total fat	27 g27g total fat
sat. fat	9 g9g sat. fat
carb	103 g103g carb
fibre	5 g5g fibre
chol	134 mg134mg chol
sodium	619 mg619mg sodium
% RDI:	-
calcium	2727 calcium
iron	3131 iron
vit A	1616 vit A
vit C	2525 vit C
folate	3939 folate

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Enjoy these for brunch - or add whipped cream, if they are for dessert. To make pancakes instead, cook in nonstick skillet over medium-high heat until bubbles break but do not fill in, 1-1/2 to 2 minutes. Turn and cook until bottom is golden, 1 minute.

Ingredients

1-1/2 cups all-purpose flour 1-1/2 1-1/2cups cupsall-purpose flour
1/2 cup whole wheat flour 1/2 1/2cup cupwhole wheat flour
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1 tbsp baking powder 1 1tbsp tbspbaking powder
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp cinnamon 1/4 1/4tsp tspcinnamon
2 eggs 2 2eggeggs
2 cups buttermilk 2 2cups cupsbuttermilk
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
Cranberry Pineapple Syrup:
1 pineapple 1 1pineapplepineapples
1/2 cup maple syrup 1/2 1/2cup cupmaple syrup
1/4 cup butter 1/4 1/4cup cupbutter
1/4 1/4cup cupdark rum, (or add 2 tsp/10 mL rum_extract or vanilla to pineapple juice)
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
1/4 cup dried cranberries 1/4 1/4cup cupdried cranberrydried cranberries

Preparation

In large bowl, whisk all-purpose and whole wheat flours, sugar, baking powder, salt and cinnamon. In separate bowl, whisk together eggs, buttermilk and 2 tbsp (25 mL) of the oil; pour over flour mixture and stir just until combined.

Heat waffle iron; brush with some of the remaining oil. Pour in 1/2 cup (125 mL) batter per waffle; spread to edges. Close lid; cook until steam stops, 4 to 5 minutes. (Make-ahead: Wrap individually; refrigerate for up to 24 hours. Or place in airtight container; freeze for up to 2 months.)

Cranberry Pineapple syrup: Cut off peel from pineapple; cut out core. Cut pineapple lengthwise into quarters; cut crosswise into 1/2-inch (1 cm) thick slices.

In skillet, bring maple syrup, butter, rum and cinnamon to boil over medium-high heat. Add pineapple and cranberries; reduce heat and simmer, stirring, until pineapple softens, 5 minutes. (Make-ahead: Let cool to room temperature; refrigerate in airtight container for up to 5 days. Microwave until hot, about 5 minutes, stirring once.) Spoon over waffles.

Source : Canadian Living Magazine: December 2004