Whole Wheat Waffles with Sauteed Apples and Cranberries

By The Canadian Living Test Kitchen

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Whole Wheat Waffles with Sauteed Apples and Cranberries

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	485485 cal
pro	10 g10g pro
total fat	17 g17g total fat
sat. fat	7 g7g sat. fat
carb	75 g75g carb
fibre	5 g5g fibre
sodium	490 mg490mg sodium
% RDI:	-
calcium	1616 calcium
iron	1919 iron
vit A	1313 vit A
vit C	2828 vit C
folate	2121 folate

Whole wheat flour gives a nutty taste to these waffles; the fruit topping makes a delicious change from maple syrup.

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
1/4 cup packed brown sugar 1/4 1/4cup cuppacked brown sugar
2 tsp baking powder 2 2tsp tspbaking powder
1/2 tsp each baking soda and cinnamon 1/2 1/2tsp tspeach baking soda and cinnamon
1/4 tsp salt 1/4 1/4tsp tspsalt
2 eggs 2 2eggeggs
2 cups buttermilk 2 2cups cupsbuttermilk
1/4 cup butter , melted1/4 1/4cup cupbutter, melted
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
Topping:
1 tbsp butter 1 1tbsp tbspbutter
2 tbsp packed brown sugar 2 2tbsp tbsppacked brown sugar
4 apples , peeled and sliced4 4appleapples, peeled and sliced
1 cup apple juice 1 1cup cupapple juiceapple juice
1/2 cup dried cranberries 1/2 1/2cup cupdried cranberrydried cranberries or raisins
1 tbsp cornstarch 1 1tbsp tbspcornstarch

Preparation

Topping: In skillet, melt butter over medium heat; stir in sugar. Add apples; cook, stirring, for 10 minutes. Add apple juice and cranberries; bring to boil. Dissolve cornstarch in 1 tbsp (15 mL) water; add to pan and cook, stirring, for 1 minute or until thickened. Set aside; keep warm.

Meanwhile, in bowl, whisk together all-purpose and whole wheat flours, sugar, baking powder, baking soda, cinnamon and salt. In separate bowl, whisk together eggs, buttermilk and butter; pour over flour mixture and stir just until combined.

Heat waffle iron; brush lightly with some of the oil. Pour in 1/2 cup (125 mL) of the batter for each waffle, spreading to edges; close lid and cook for 4 to 5 minutes or until steam stops and waffle is crisp and golden. Serve warm with topping.

Additional information :

Tips: Wrap any leftover waffles individually in plastic wrap and freeze for up to 3 months; reheat in toaster.

To make pancakes instead: Heat skillet over medium heat; brush with oil. Pour in 1/4 cup (50 mL) batter for each pancake; cook for 3 minutes or until bubbles break on top but do not fill in. Turn and cook for 1 minute longer.

Source : Mealtimes Made Easy: 2001