December 24, 2015

Christmas Brunch: Waffles With Cranberry Maple Syrup

Recipe: Claire Tansey

Opening presents on Christmas morning can work up an appetite, and what better way to refuel than with fluffy homemade waffles. Whip up the batter the evening before so the yeast can rise, and make them in the morning.




  • 1⁄4 cup warm water
  • 1 tsp sugar
  • 1 package (1⁄4 oz.) active dry yeast
  • 2 cups lukewarm milk
  • 1 1⁄2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 tbsp sugar
  • 1⁄2 tsp salt
  • 1⁄4 cup melted butter
  • 2 eggs, lightly beaten
  • 1⁄4 tsp baking powder

Cranberry Maple Syrup 

  • 1 cup fresh or frozen cranberries
  • 1⁄4 cup water
  • 1 cup maple syrup


Yield: Makes Approx. 12 4" X 4" Waffles


  1. Combine water and 1 tsp sugar in very large mixing bowl. Sprinkle yeast over top and let stand until foamy. Add milk, flours, 2 tsp sugar and salt, and whisk until well combined. Whisk in melted butter. Cover and let stand at room temperature at least 4 and up to 12 hours.
  2. Whisk eggs and baking powder into waffle batter just before cooking. Cook in waffle iron until golden. Keep warm in single layer in 375ºF oven, or serve immediately with Cranberry Maple Syrup (recipe follows), butter and softly whipped cream, if desired. (These can also be made in advance and frozen. Reheat in toaster or 350ºF oven.)

Cranberry Maple Syrup 

  1. Combine cranberries and water in small pot. Cover and bring to a simmer. Cook until cranberries pop, 3 to 5 minutes. Remove from heat, stir in maple syrup. Serve warm.



Michael Graydon


House & Home Holiday 2014 Special Issue