PUMPKIN WAFFLES WITH CRANBERRY SYRUP
Steps:
- Preheat oven to 250 F. In large bowl, whisk together flours, sugar, baking powder, baking soda, allspice and ginger. In medium bowl, combine buttermilk, orange juice, peel, pumpkin, honey, eggs, oil and vanilla. Add buttermilk mixture to flour mixture; whisk until smooth. Let waffle batter stand 5 minutes. Cook waffle batter in waffle iron, according to manufacturer's direction. Keep waffles warm on baking sheet in oven. For Cranberry Syrup: In small saucepan, combine 1/2 cup cranberry juice, 1/4 cup orange juice, 1 cup cranberries, 1/4 cup brown sugar, 1 tsp grated orange peel and 1 tsp ground cinnamon. Simmer until sugar dissolves and cranberries burst to thicken syrup. Serve warm syrup over waffles.
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