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Brown Sugar Waffles with Orange-Ginger Cranberry Compote

This delicious winter variation on classic waffles is from Extra Crispy's fun and colorful cookbook, Breakfast.

Ingredients

For the compote

  • 1 12 oz bag fresh cranberries
  • zest and juice of 1 orange
  • 1/2 cup maple syrup
  • 1 tsp ground ginger
  • 1 cup water

For the waffles

  • 4 Tbsp butter plus more for greasing
  • 2 cups all-purpose flour
  • 2 Tbsp brown sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup milk
  • 1 cup buttermilk
  • 4 large eggs
  • citrus slices for serving

Instructions

For the compote:

  1. In a medium saucepan, combine all compote ingredients and bring to a simmer over medium. Let simmer for 20 minutes, stirring occasionally, until thickened. Remove from heat, transfer to a bowl and cover. Chill for at least 2 hours or overnight.

For the waffles:

  1. Melt butter in a small saucepan over low heat. Remove from heat and set aside.

  2. In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, and baking soda.

  3. In another bowl, whisk flour, brown sugar, baking powder, salt, and baking soda. Make a well in the center of the dry ingredients and pour in milk, buttermilk, eggs, and butter. Whisk the wet ingredients and then whisk wider to incorporate dry ingredients into wet until combined.

  4. Heat waffle iron according to package directions and lightly coat with butter. Make waffles, again according to the waffle irons directions.

  5. Serve with compote and orange slices.