Ingredients Jump to Instructions ↓

  1. 4, 2-waffle square servings Ingredients :

  2. 2 cups cranberries, fresh or frozen

  3. 1 cup orange juice

  4. 2/3 cup sugar

  5. 2 pears, peeled, cored, cut into 1-inch cubes

  6. 1 teaspoon bourbon whiskey or vanilla extract

  7. 1 cup prepared whipped topping, low fat

  8. 1 2/3 cups pancake mix

  9. 1 cup hazelnuts, toasted, skin removed, diced

  10. 1 1/4 teaspoons allspice, ground

  11. 3/4 cup pumpkin, canned, solid-pack

  12. 3/4 cup milk, whole

  13. 2 eggs

  14. 1 tablespoon vegetable

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat waffle iron. Bring cranberries, orange juice and sugar to boil over medium high heat in medium saucepan. Reduce heat to low boil and cook for 7 minutes. Add pears and continue to low boil for 6 to 8 minutes until berries burst, pears are softened and mixture is reduced to 2 cups. Remove from heat. Stir bourbon or vanilla into whipped topping until blended, cover and refrigerate. Blend pancake mix, hazelnuts and allspice in large bowl, set aside. Whisk pumpkin, milk, eggs and oil in small bowl until blended. Stir into spice-mixture until blended. If mixture is too thick, add additional milk, 1 tablespoon at a time. Spread 1 1/3 cups batter over preheated waffle iron. Cook as directed on mix package. Place 1/4 cup cranberry-pear sauce over each waffle square. Dollop 2 tablespoons whipped topping over compote. Dust with additional ground cinnamon and chopped hazelnuts, if desired. Serve immediately.


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