Ingredients
1 1/2 cups all-purpose flour
1 1/4 cups whole-wheat flour
1/4 cup sugar
2 tsp baking powder
1 tsp allspice
1/2 tsp ground ginger
1 1/2 cups low-fat buttermilk
1 tsp orange peel
1/2 cup orange juice
1 cup cooked pumpkin puree
1/2 cup honey
3 eggs, lightly beaten
1 tbs canola oil
1 tsp vanilla extract
Preparation
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.
