Breakfast
Cranberry Waffles With Spiced Maple Syrup
Servings:
4
Total Time:
1hr45m
Prep Time:
1hr15m
Cooking Time:
30m
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons instant yeast
- 3/4 teaspoon kosher salt
- 1 1/2 cups whole milk, room temperature
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- 2 to 3 tablespoons maple syrup, optional
- 1 teaspoon vanilla extract
- 1 to 1 1/2 cups fresh or frozen and thawed cranberries
- 2 cups pure maple syrup
- 6 black peppercorns
- 6 whole cloves
- 2 whole star anise
- 2 3-inch cinnamon sticks
- 3 orange zest strips
- Confectioners’ sugar, for serving
READY TO COOK!
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Preparation Instructions
- In a large mixing bowl whisk together the flour, yeast and salt until evenly combined. In a separate mixing bowl whisk together the milk, eggs, butter, maple syrup, and vanilla until evenly combined, with no streaks of eggs remaining. Pour the wet ingredients into the dry ingredients and gently stir to combine with a whisk or silicone spatula – it’s ok if there are a few small lumps, as they will work themselves out as the batter rests and rises.
- Cover the bowl with plastic wrap or a kitchen towel and let stand at room temperature for about an hour, until it has begun to bubble and expanded by about 50%.
- Uncover the waffle batter and very gently stir in the cranberries until evenly distributed.
- Heat the Elite Reserve Multi-Grill, Griddle and Waffle Maker on the waffle setting with the heat set to 5, with the upper and lower waffle plates attached. Once the waffle maker is heated, scoop about 2/3 cup of the batter onto each square. Close the lid and cook until the timer goes off. (If you’d like your waffles lighter or darker, adjust the waffle maker accordingly.) Repeat until all the batter is used. We love having an oven on a very low temperature to keep the cooked waffles warm while making the rest.
- While cooking all the waffles, place a small GreenPan saucepan on the stovetop over low heat to make the spiced syrup. Add all the ingredients for the syrup to the pan and stir to combine. Allow the syrup to come to a light simmer and cook for at least 15 minutes, then remove from the heat.
- Serve the waffles warm, with the spiced syrup pour over the top (careful not to serve any of the whole spices or orange peels), and a dusting of confectioners’ sugar.
Tips
- If the tartness of cranberries isn’t your favorite flavor, swap them out for blueberries or blackberries! Both are delicious cooked inside the waffles!
- If you have active dry yeast on hand instead of instant, you can use the same measurement! Simply warm 3 tablespoons of the milk to about 90 F, then mix in the yeast. Allow it to activate and start bubbling, then mix it into the wet ingredients instead of the dry before continuing making the batter.
