Pumpkin Waffles

If you love pumpkin, you will love these waffles.  You can make 'em with whole wheat or white flour, and they still taste good because of two words...

Buttermilk Syrup

Yes, anyone who has had the honor of tasting this type of syrup knows what I mean when I say, it's hard to go back to maple.

Here you go.

Pumpkin Waffles

2 cups flour

4 T whole egg powder+8 T water  (or just 4 eggs)

1 cup pumpkin

2 T baking powder 

1 T cinnamon 

1 T Vanilla

1 T sugar

3 T  Instant Milk+ 1 ½ cup water (or 1½ cups milk, or non dairy sub, etc. etc.) 

½ tsp. Nutmeg 

¾ cup margarine, melted 

¼ tsp. salt 

 

Buttermilk Syrup

 

¼ cup butter

 1 tsp. light corn syrup

 ½ cup buttermilk (I used powder)

 1 tsp. baking soda

 1 cup sugar

 1 tsp. vanilla

Mix all dry ingredients in a mixing bowl. Add wet ingredients as well as water to hydrate eggs and milk. Mix well. Cook in waffle iron.

For the buttermilk syrup, cook butter, buttermilk, sugar, and corn syrup in a medium saucepan. Bring to a boil. Remove from heat and add vanilla and baking soda. The syrup will foam up after you add the baking soda, so I usually add the vanilla a few seconds before the baking soda, so that the foam doesn’t go over the top of my saucepan. Serve over the waffles, and Voilà!! This is SOOO GOOD!


*Special thanks to Kate Smith.  I don't know you, but I love this recipe.