Pumpkin-Cranberry Waffles Recipe
"Pumpkin Recipes Online"
2 C. flour
2 T. granulated sugar
4 t. baking powder
1 t. salt
1 t. ground cinnamon
1 t. ground ginger
1 1/2 C. milk
4 T. butter
1/4 C. vegetable shortening
2 large eggs
1 C. canned pumpkin puree
1/2 C. dried cranberries
Sift together the flour, sugar, baking powder, salt, cinnamon and ginger in a
large mixing bowl.
Place the milk, butter, and vegetable shortening in a small saucepan and warm
over a low heat setting until the butter and shortening have melted. Set aside
to cool slightly.
Plump the dried cranberries in a small bowl of hot water, just enough to cover
the dried fruit, for about 10 minutes. Drain thoroughly; set aside.
In a separate bowl, beat together the eggs with the pumpkin puree. Stir in the
cooled milk and shortening mixture. Add the wet ingredients to the dry
ingredients and stir with a wooden spoon until well combined. Stir in the
Pre-heat a waffle iron for about 10 minutes. Spray with a non-stick oil or
preheated waffle iron before adding about 1/2 cup of batter to the iron.
Bake the waffles until crisp and golden, serve warm with butter and your
embellishments on the side.
NOTE: You can also use this as a pancake batter by simply thinning this recipe
little additional milk.