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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2004
Cranberry Pineapple Syrup:
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 619 mg
- Protein 15 g
- Calories 717.0
- Total fat 27 g
- Cholesterol 134 mg
- Saturated fat 9 g
- Total carbohydrate 103 g
- Iron 31.0
- Folate 39.0
- Calcium 27.0
- Vitamin A 16.0
- Vitamin C 25.0