Cranberry Walnut Belgian Waffles Recipes

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CRANBERRY-WALNUT BELGIAN WAFFLES



Cranberry-Walnut Belgian Waffles image

Belgian waffles have larger squares and deeper pockets than American waffles. I make mine with nutrition boosters like whole wheat, flaxseed, cranberries and toasted walnuts. -Laura McDowell, Portland, Maine

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 17

1-1/4 cups whole wheat flour
3/4 cup old-fashioned oats
1/4 cup packed brown sugar
2 tablespoons ground flaxseed
4 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt, divided
2 large eggs, room temperature
1-1/2 cups 2% milk
1/3 cup butter, melted
1 teaspoon vanilla extract
1-3/4 cups fresh or frozen thawed cranberries, divided
1/3 cup chopped walnuts, toasted
1/2 cup maple syrup
1/4 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice

Steps:

  • Grease a Belgian waffle iron with cooking spray; preheat to medium-high. Whisk together first six ingredients and 1/8 teaspoon salt. In a separate bowl, whisk together eggs, milk, butter and vanilla. Add to flour mixture; stir until just combined. Fold in 3/4 cup cranberries and walnuts., Pour 1/3 cup batter into each quarter of waffle iron, spreading batter to edges. Close; cook until waffle iron stops steaming and waffle is golden brown, about 4 minutes. Repeat with remaining batter., Meanwhile, in a small saucepan, combine maple syrup, granulated sugar, water, remaining cranberries and remaining salt. Bring to a boil; reduce heat, and simmer, 6-8 minutes. Remove from heat; stir in lemon juice. Serve with waffles.

Nutrition Facts : Calories 477 calories, Fat 20g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 506mg sodium, Carbohydrate 69g carbohydrate (38g sugars, Fiber 7g fiber), Protein 10g protein.

CRANBERRY WALNUT PANCAKES



Cranberry Walnut Pancakes image

A specialty recipe from the 1774 Inn in Phippsburg, Maine. I usually prefer waffles to pancakes, but these look so good I had to post the recipe here for safekeeping.

Provided by Lynne M

Categories     Breakfast

Time 20m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
1/2 cup whole wheat flour (or graham flour)
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon baking soda
3 eggs
2 cups buttermilk
1/4 cup canola oil (or vegetable oil)
2/3 cup cranberries (coarsely chopped)
1/3 cup walnuts (chopped)

Steps:

  • Mix dry ingredients in a large bowl and set aside.
  • In a small bowl, beat eggs. Add oil and buttermilk, Beat together, and set aside.
  • Preheat griddle to 400 degrees.
  • Just before cooking, add wet ingredients to dry and stir just until mixed, then fold in cranberries and walnuts; stir just until mixed and drop onto hot griddle by 1/3 cupfuls. Flip pancake over when light brown on the bottom.

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