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Cran-Orange Waffles

 Cran-Orange Waffles
“These fluffy waffles are a real breakfast treat,” writes Nancy Zimmerman of Cape May Court House, New Jersey. “You can also serve them for dessert with a scoop of frozen yogurt and the syrup drizzled over the top.”
6 ServingsPrep: 25 min. Cook: 5 min./batch

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/4 cup whole wheat flour
  • 4-1/2 teaspoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1 egg white
  • 1 cup fat-free evaporated milk
  • 1/2 cup orange juice
  • 2 tablespoons canola oil
  • 1 teaspoon grated orange peel
  • 1/3 cup dried cranberries
  • 3 tablespoons chopped pecans
  • CRAN-ORANGE SYRUP:
  • 1 cup fresh or frozen cranberries
  • 1/4 cup sugar
  • 1/2 cup orange juice
  • 2 tablespoons water
  • 2 tablespoons maple syrup

Directions

  • In a large bowl, combine the flours, sugar, baking powder, salt and
  • baking soda. In another bowl, whisk the egg, egg white, milk, orange
  • juice, oil and orange peel; stir into dry ingredients just until

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Cran-Orange Waffles (continued)

Directions (continued)

  • blended. Fold in cranberries and pecans.
  • Bake in a preheated waffle iron according to manufacturer's
  • directions until golden brown.
  • For syrup, in a small saucepan, combine the cranberries, sugar and
  • orange juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5
  • minutes. Remove from the heat; cool slightly.
  • Remove 1/2 cup cranberries with a slotted spoon; set aside. In a
  • blender, combine the water, syrup and remaining cranberry mixture;
  • cover and process until smooth. Pour into a serving dish; stir in
  • reserved cranberries. Serve with waffles. Yield: 6 waffles (3/4 cup
  • syrup).
Nutritional Facts: 1 waffle with 2 tablespoons syrup equals 336 calories, 9 g fat (1 g saturated fat), 37 mg cholesterol, 586 mg sodium, 57 g carbohydrate, 3 g fiber, 9 g protein.