Cranberry Waffles
These cranberry waffles are the perfect breakfast to get you through the winter, served with eggnog crème anglaise.
Servings: 10 waffles
Calories: 195kcal
Equipment
Ingredients
- 250 grams bleached all-purpose flour
- 15 mL baking powder
- 2.5 mL Diamond Crystal fine kosher salt
- 375 mL whole milk (3.25 % fat)
- 50 grams light brown sugar
- 2 large egg(s)
- 5 mL pure vanilla extract
- 58 grams unsalted butter melted and cooled slightly
- Cooking spray or melted butter to grease the waffle iron
- 100 grams fresh cranberries
Instructions
- In a large bowl, whisk together the flour, the baking powder, and the salt.
- In a separate bowl, whisk together the whole milk, brown sugar, eggs, and the vanilla.
- Pour the wet ingredients over the dry, along with the melted butter, then stir to combine.
- Let the batter sit for 30 minutes.
- Preheat a waffle iron. Grease the waffle iron then cook waffles according to waffle maker instructions, scattering each waffle with a few cranberries before shutting the lid. The amount of batter per waffle varies according to the capacity of the waffle iron.
- Keep the cooked waffles on a cookie sheet in a preheated low temperature oven until you are ready to serve.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- The number of waffles you make is entirely dependent on the type of waffle maker you use and the amount of batter per waffle.
- Calories calculated for 1 waffle
Nutrition
Calories: 195kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 130mg | Potassium: 257mg | Fiber: 1g | Sugar: 7g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg
