Ingredients
1-1/4 cups all-purpose flour1/4 cup whole wheat flour4-1/2 teaspoons sugar4 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda1 large egg1 large egg white1 cup fat-free evaporated milk1/2 cup orange juice2 tablespoons canola oil1 teaspoon grated orange zest1/3 cup dried cranberries3 tablespoons chopped pecansCRAN-ORANGE SYRUP:1 cup fresh or frozen cranberries1/4 cup sugar1/2 cup orange juice2 tablespoons water2 tablespoons maple syrup
Preparation
In a large bowl, combine the flours, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, egg white, milk, orange juice, oil and orange zest; stir into dry ingredients just until blended. Fold in cranberries and pecans.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
For syrup, in a small saucepan, combine the cranberries, sugar and orange juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly.
Remove 1/2 cup cranberries with a slotted spoon; set aside. In a blender, combine the water, syrup and remaining cranberry mixture; cover and process until smooth. Pour into a serving dish; stir in reserved cranberries. Serve with waffles.
