Pumpkin Waffles with Cranberry Syrup Recipe

Pumpkin Waffles With Cranberry Syrup Recipe

Ingredients

Makes 4 servings

• 1/2 cup whole berry cranberry sauce
• 1/3 cup cranberry juice
• 2 tablespoons pure maple syrup
• 1 tablespoon vegan margarine
• 1¾ cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 cup soy milk
• 1/2 cup canned solid-pack pumpkin
• 2 tablespoons canola or grapeseed oil
• 1 teaspoon pure vanilla extract

Method

1. In a small saucepan, heat the cranberries, cranberry juice, maple syrup and margarine over medium heat
2. Cook, stirring, until hot and well blended, about 5 minutes
3. Keep warm over very low heat until ready to serve
4. Lightly oil the waffle iron and preheat it
5. Preheat the oven to 225°F
6. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, ginger, allspice and nutmeg
7. Set aside
8. In a separate large bowl, whisk together the soy milk, pumpkin, oil and vanilla until well blended
9. Add the liquid ingredients to the dry ingredients and blend with a few swift strokes until just combined
10. Ladle 1/2 cup to 1 cup of the batter (depending on the instructions with your particular waffle iron) onto the hot waffle iron
11. Cook until done, 3 to 5 minutes for most waffle irons
12. Transfer cooked waffles to a heatproof platter and keep warm in the oven while making the rest of the waffles

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