Perfect for hearty Autumn breakfasts!

Ingredients

• 1 8 oz can of pumpkin pie filling
• 15 oz pancake/waffle mix (Bisquick, Crusteaze) or make your own!
• 2 Tbs corn starch
• 1/2 teaspoon salt
• 4 eggs
• 1 cup milk (or water)
• 1/2 cup butter

Cranberry syrup

• 1 can of cranberry jelly
• 1.4 cup sugar
• 1 Tbs corn starch
• 1.5 cups of cranberry juice
• 1 cup fresh cranberries
• Bring all but 2 Tbs of cranberry juice to a simmer in a medium pot. Add sugar and cranberry jelly. Stir until smooth and return to a simmer. Take 1 Tsp cornstarch and dissolve into the 2 reserved Tps of cranberry juice. Add cornstarch and juice to the sauce simmering in  th pot. Stir until thickened. Remove from heat.

Directions

• Add beaten eggs & milk
• Combine wet with the melted butter and pumpkin pie filling
• Add cornstarch and salt to baking mix and incorporate into the wet mixture - lumpy is ok.
• Let rest 1 hour or overnight
• Correct for consistency adding milk (or water) until mixture will pour slowly from a large ladle into preheated waffle iron. Bake until brown and crisp on the outside.
• Serve with the cranberry syrup and garnish optionally with whipped cream & fruit