Cran-Orange Waffles

These fluffy waffles are a real breakfast treat. You can also serve them for dessert with a scoop of frozen yogurt and the syrup drizzled over the top.


6 servings


1 1/4 cups all-purpose flour
1/4 cup whole wheat flour
4-1/2 teaspoons granulated (white) sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 large 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 Ingredients

1 cup fresh or frozen cranberries
1/4 cup granulated (white) sugar
1/2 cup orange juice
2 tablespoons water
2 tablespoons maple syrup


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 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.

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