These cranberry waffles are the perfect breakfast to get you through the winter, served with eggnog crème anglaise.
Servings 10 waffles
- 250 grams (2 cups) all-purpose flour
- 15 mL (1 tbsp) baking powder
- 2.5 mL (½ tsp) Diamond Crystal fine kosher salt
- 375 mL (1½ cups) whole milk (3.25 % fat)
- 50 grams (¼ cup) light brown sugar
- 2 large eggs
- 5 mL (1 tsp) pure vanilla extract
- 58 grams (¼ cup) unsalted butter melted and cooled slightly
- Cooking spray or melted butter to grease the waffle iron
- 100 grams (1 cup) fresh cranberries
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.
- The number of waffles you make is entirely dependant on the type of waffle maker you use and the amount of batter per waffle.
- Calories calculated for 1 waffle
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