Belgian waffles have larger squares and deeper pockets than American waffles. I make mine with nutrition boosters like whole wheat, flaxseed, cranberries and toasted walnuts. —Laura McDowell, Portland, Maine
Total Time
Prep: 20 min. Cook: 5 min./batch
Makes
6 servings
Ingredients
1-1/4 cups whole wheat flour
3/4 cup old-fashioned oats
1/4 cup packed brown sugar
2 tablespoons ground flaxseed
4 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt, divided
2 large eggs, room temperature
1-1/2 cups 2% milk
1/3 cup butter, melted
1 teaspoon vanilla extract
1-3/4 cups fresh or frozen thawed cranberries, divided
1/3 cup chopped walnuts, toasted
1/2 cup maple syrup
1/4 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice
Directions
Grease a Belgian waffle iron with cooking spray; preheat to medium-high. Whisk together first six ingredients and 1/8 teaspoon salt. In a separate bowl, whisk together eggs, milk, butter and vanilla. Add to flour mixture; stir until just combined. Fold in 3/4 cup cranberries and walnuts.
Pour 1/3 cup batter into each quarter of waffle iron, spreading batter to edges. Close; cook until waffle iron stops steaming and waffle is golden brown, about 4 minutes. Repeat with remaining batter.
Meanwhile, in a small saucepan, combine maple syrup, granulated sugar, water, remaining cranberries and remaining salt. Bring to a boil; reduce heat, and simmer, 6-8 minutes. Remove from heat; stir in lemon juice. Serve with waffles.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
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