Recipe: Pumpkin-Cranberry Waffles or Pancakes (using dried cranberries)

PUMPKIN-CRANBERRY WAFFLES

1/2 cup dried cranberries
1 1/2 cups milk
4 tbsp. unsalted butter
1/4 cup vegetable shortening
2 cups all-purpose flour
2 tbsp. granulated sugar
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
2 large eggs
1 cup canned pumpkin puree

Plump the dried cranberries in a small bowl of hot water, just enough to cover the dried fruit, for about 10 minutes. Drain thoroughly; set aside.

Place the milk, butter, and vegetable shortening in a small saucepan and warm over a low heat setting until the butter and shortening have melted. Set aside to cool slightly.

Sift together the flour, sugar, baking powder, salt, cinnamon and ginger in a large mixing bowl.

In a separate bowl, beat together the eggs with the pumpkin puree. Stir in the cooled milk and shortening mixture. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until well combined. Stir in the plumped cranberries.

Preheat a waffle iron for about 10 minutes. Spray with a non-stick oil or butter the preheated waffle iron before adding about 1/2 cup of batter to the iron. Bake the waffles until crisp and golden.

Serve warm with butter and your favorite embellishments on the side.

FOR PANCAKES:
To prepare a pancake batter, simply thin this recipe with a little additional milk.

Makes 4 servings
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