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Cranberry Pumpkin Waffles
(4 servings) Printable Version
- 2 cups unbleached all-purpose flour
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2 tablespoons sugar
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4 teaspoons baking powder
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1-1/2 cups milk
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4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup solid vegetable shortening
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2 large eggs
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1 cup canned -- pureed pumpkin
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1/2 cup dried cranberries -- plumped in hot water to cover for 10 minutes and drained
- melted butter -- for buttering the waffle iron
Place the flour, sugar, baking powder, salt, and spices in a large mixing bowl and stir with a fork until blended.
Place the milk, butter, and shortening in a small saucepan and heat over low heat until the butter and shortening have melted. Cool slightly.
In a separate bowl, beat the eggs with the pumpkin puree. Stir in the cooled milk and shortening. Add to the dry ingredients and stir with a wooden spoon until well combined. Stir in the cranberries.
Preheat the waffle iron; this should take about 10 minutes.
Butter the preheated waffle iron and add about 1/2 cup batter. (It takes from 1/2 to 2/3 cup batter to make 1 waffle, depending on the size of your waffle iron.) Bake the waffles until they are golden and crisp. Serve hot.
Have a great breakfast!!!
Mr Breakfast would like to thank MrsBuckeye for this recipe.
Recipe number 574. Submitted 9/14/2002.
| Latest Breakfast Lover Comments for Cranberry Pumpkin Waffles |
Overall Average Rating = 4 (out of 5)
By 9loosfranl
I enjoyed these! I do like a little more pumpkin though, so I tried this recipe and loved it - link.
Comment submitted: 8/24/2009 (#8593)
 By idara (Team Breakfast Member)
| Recipe Rating (out of 5): |  |
I got a good result with this recipe, but wow, so many ingredients and instructions that early in the morning! Do not attempt this recipe without caffeine! :)
Comment submitted: 11/6/2008 (#6754)
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