Pumpkin Waffles with Cranberry Syrup

Pumpkin Waffles

1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
1/3 cup sugar
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/4 tsp salt
1 1/2 cups low fat buttermilk
1 cup canned pumpkin (not pie filling)
1 large egg
1 tsp canola oil
1 tsp vanilla extract
2 egg whites
Heat oven to 250. Place a large baking sheet in the oven. Combine the all purpose flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Stir to mix well. Make a well in the center of the ingredients and set aside. Combine buttermilk, canned pumpkin, egg, oil, and vanilla and whisk until smooth. Add the buttermilk mixture and 1/3 cup water to flour mixture. Stir until moist batter forms. Let rest.

Beat egg whites in a medium sized bowql with an electric mixer on high speed until stiff peaks form. Gently fold into batter until no white streaks remain.
Cook on heated waffle iron using about 1/3 cup batter for each 4 inch waffle. Keep warm in oven until serving.

Cranberry Syrup

In a 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

1 tsp. ground cinnamon

Simmer until sugar dissolves amd cranberries burst to thicken syrup. Serve warm syrup over waffles.

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