Jun 25, 2011
Hillary

Cranberry Orange Pecan Waffles

Cranberry Orange Pecan Waffle!

So it seems that I find myself in the position once again where I must apologize for the lack of posts! Summer arrived and I had all these wonderful ideas of falling back into my regular blogging routine immediately, reading books completely unrelated to school on our porch, and having baking extravaganzas in the kitchen! Well not all of that happened as I quite imagined or hoped for. While I am spending quite a bit of time in the kitchen (despite the heat wave that comes with the summer) I can’t necessarily classify them as extravaganzas and I’ve obviously fallen very short of the routine blogging plan! Same goes for the relaxing reading on the porch. There have been plenty of wonderful meals out there but when it comes to reading, that usually consists of me on my computer reading for work or researching. Not exactly what I had in mind!

Regardless of all that, it’s never too late to start making those high hopes for summer a reality! I’ve still got two months before the crazy combination of school and work start back up again. So I’m starting today with a recipe from my favorite food category: Breakfast! I’ve shared with you all before that I could eat breakfast three times a day and be completely satisfied. Well, I take that back. I could eat breakfast three times a day but one of those three times would have to include chocolate or something dessert like. I don’t think I could give up my sweet dessert tooth (and no, fruit is not dessert in book!)

If I had to choose, I’m a fan of waffles over pancakes but these waffles are particularly a winner for the flavor combination. Dried cranberries, orange juice and orange zest, and pecans all rolled into perfectly fluffy waffle battle; there was no way it could disappoint!

Here is everything you will need to whip up a batch of no ordinary waffle!

Ingredients:

(Adapted from Waffles by Betty Rosbottom. Serves enough for 2 to 3, depending on how hungry you and your guest are.)

  • 3/4 cups all-purpose flour
  • 1/2 cup dried cranberries
  • 1/4 cup pecans, chopped
  • 2 teaspoons granulated sugar
  • 1/2 tablespoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1/2 cup skim milk
  • 1/2 cup freshly squeezed orange juice
  • 1 large egg, separated
  • 1/2 tablespoon grated orange zest
  • 3 tablespoons unsalted butter, melted

Before you start putting together the batter, go ahead and plug in the waffle iron and if you are using a single waffle maker as I was, preheat the oven to 200 degrees F so you can keep each waffle warm until you are completely done. To start the batter, combine the dry ingredients in a large mixing bowl. Mix together the flour, cranberries, pecans, baking powder, baking soda, and salt.

Dry Ingredients: flour, cranberries, pecans, sugar, baking powder, baking soda, and salt.

In a separate bowl or large mixing measuring cup, whisk together the milk, orange juice, and just the egg yolk. Make sure you have the yolk completely mixed in with everything. You can take the egg white from the egg and beat the white in a smaller dish until firm but not too stiff. At this point you can also melt your butter in a small sauce pan on the stove or in the microwave. Once melted, add the orange zest to the butter.

Wet Ingredients: milk, orange juice and egg yolk.

Make a well in the center of your dry ingredients and pour in the wet ingredients (keep your egg white and butter to the side for just a moment). Mix things together until just combined and then pour in melted butter, while continually mixing. Last step is to fold in the egg white.

Wet and dry ingredients combined.

Time to make some waffles! Make sure your waffle maker is warm and ready to go. If you are using a single waffle maker, like the one you see in the top picture, you can use a 1/2 measuring cup to pour the batter into the waffle iron. Spread the batter out but leave about 1/2 inches on the edge to allow the batter to spread. Close the waffle iron and let things cook for about 3 minutes. Your waffle iron will start to let out some smoke, a wonderful smell will emit from the iron and you’ll be counting down the minutes until you can open the waffle maker and take a taste! The waffle should be a tad crispy on the outside and golden brown. If you aren’t serving or eating the waffle immediately, put it on a baking sheet and keep it warm in the oven. Continue making waffles until you reach the bottom of the bowl and are out of batter!

These waffles are a great treat for any weekend breakfast or for a breakfast for dinner spread! The combination of flavors are actually a traditional mixture for the holiday season but I don’t believe in any rules such as that and enjoyed them just as much even outside the winter holidays! You could change up the dried fruit and nut combination or even add a little cinnamon for an extra level of flavor! The bottom line is that if you are a waffle fan, you are sure to enjoy these and make them part of your waffle repertoire! Double the recipe and make some extra for your freezer so you can continue to enjoy them throughout the week before a long day of work! If you don’t double the recipe the first time you make them, you’ll definitely be asking yourself WHY NOT?! For now, that’s cranberry orange pecan waffles…in the shell of a nut!

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