Pumpkin Cranberry Waffles
These Pumpkin Cranberry Waffles are a great way to use up leftover pumpkin and cranberries from Thanksgiving.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.elliekrieger.com.
Cooking tools:
- Waffle iron
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Ladle
- Pastry brush
- Toaster
- Toaster oven
- Spoon
- Chef's knife
- Cutting board
- Airtight container
- Plastic wrap
- Aluminum foil
- Wax paper
- Freezer
- Refrigerator
- Stove
- Kitchen towel
- Plate
- Serving platter
Ingredients
- 1 cup whole wheat pastry flour
- 3 tablespoons toasted wheat germ
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 cup low-fat buttermilk, well shaken
- 1/2 cup pumpkin puree
- 2 large eggs
- 3 tablespoons pure maple syrup, plus more for serving
- 1 tablespoon neutral tasting oil, plus more for brushing waffle iron
- ¾ cup fresh or frozen cranberries, halved, or quartered if large
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