Pumpkin Waffles with Buttermilk Syrup

Pumpkin Waffles and Buttermilk Syrup

Batter:

2 c. flour

2 Tbsp. baking powder

2 Tbsp. cinnamon

1 Tbsp. sugar

½ tsp. nutmeg

¼ tsp. salt

Mix ingredients together, then add:

4 egg yolks (save whites)

1 c. pumpkin

1 Tbsp. vanilla

1 ½ c. milk

¾ c. melted margarine

Then beat 4 egg whites until stiff peaks form and fold them into the batter.

Cook in waffle iron.

Buttermilk Syrup:

1/4 cup butter (NOT margarine)

½ c. buttermilk (or substitute 1 Tbsp. lemon juice + ½ c. milk)

1 c. sugar

1 tsp. light corn syrup

Bring to a boil and take off heat. Add 1 tsp baking soda and 1 tsp vanilla. It will bubble up quite a bit, so make sure your pan is large enough. Stir until it settles.

Serve warm over pumpkin waffles. Yummy!