2 cups unbleached all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1-1/2 cups milk
4 tablespoons (1/2 stick) unsalted butter
1/4 cup solid vegetable shortening
2 large eggs
1 cup canned -- pureed pumpkin
1/2 cup dried cranberries -- plumped in hot water to cover for 10
minutes and drained
melted butter -- for buttering the waffle iron
Place the flour, sugar, baking powder, salt, and spices in a large mixing
bowl and stir with a fork until blended.
Place the milk, butter, and shortening in a small saucepan and heat over
low heat until the butter and shortening have melted. Cool slightly.
In a separate bowl, beat the eggs with the pumpkin puree. Stir in the
cooled milk and shortening. Add to the dry ingredients and stir with a
wooden spoon until well combined. Stir in the cranberries.
Preheat the waffle iron; this should take about 10 minutes.
Butter the preheated waffle iron and add about 1/2 cup batter. (It takes
from 1/2 to 2/3 cup batter to make 1 waffle, depending on the size of
your waffle iron.) Bake the waffles until they are golden and crisp.
Serve hot.
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