About this recipe
Tart cranberries and sweet white chocolate make for a deliciously sweet Thanksgiving-inspired breakfast.
To make homemade cranberry sauce, boil cranberries with sugar before adding vanilla extract and orange zest. This cranberry sauce is very versatile and has a tartness you won’t get out of a can.
For a variation on these waffles, substitute milk with buttermilk.
Chef Ron from Sunday’s Kitchen in downtown Amarillo recommends serving these crispy and fluffy waffles with breakfast sausage or bacon.
2 recipes perfect for fall: Pumpkin French toast, stuffed acorn squash
Ingredients
White Chocolate and Cranberry Waffle
Directions
White Chocolate and Cranberry Waffle
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Whisk together flour, baking powder and salt in a large bowl.
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In a medium bowl, whisk eggs, sugar and vanilla. Add milk and butter.
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Pour the wet mixture into the dry ingredients, and whisk until just combined.
TIP:
Do not overmix; lumps help keep waffles fluffy. -
Spray a waffle iron with nonstick cooking spray. Scoop batter into the waffle iron, and add white chocolate chips in the middle of each segment.
TIP:
Adding chips in the center prevents burning and ensures even distribution.
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Cook until the light turns green, or about 3–5 minutes.
TIP:
Cooking time may vary depending on your waffle iron.
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Top with homemade cranberry sauce, melted butter and an optional sprinkle of white chocolate chips. Serve with whipped cream and syrup, if desired.
TIP:
Serve immediately for best texture and flavor.
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