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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2007
MethodCranberry 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.
Nutritional facts Per each of 6 servings: about
- Sodium 412 mg
- Protein 10 g
- Calories 545.0
- Total fat 22 g
- Cholesterol 89 mg
- Saturated fat 7 g
- Total carbohydrate 78 g
- Iron 19.0
- Folate 45.0
- Calcium 15.0
- Vitamin A 14.0
- Vitamin C 20.0