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
Cranberry-Walnut Belgian Waffles
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 sugar
- 1/4 cup water
- 1 tablespoon lemon juice
Directions
- Grease a Belgian waffle maker with cooking spray; preheat to medium-high. Whisk together first 6 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 the walnuts.
- Pour 1/3 cup batter into each quarter of waffle maker, spreading batter to edges. Close; cook until waffle maker stops steaming and waffle is golden brown, about 4 minutes. Repeat with remaining batter.
- Meanwhile, in a small saucepan, combine maple syrup, 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.
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