CRANBERRY-WALNUT BELGIAN WAFFLES

Cranberry-Walnut Belgian Waffles image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 17

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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

Steps:

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.

Nutrition Facts : Calories 477 calories, Fat 20g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 506mg sodium, Carbohydrate 69g carbohydrate (38g sugars, Fiber 7g fiber), Protein 10g protein.