Pumpkin Waffles

Pumpkin Waffles with Buttermilk Syrup

2 C Whole Wheat Flour
2 T. Baking powder
1 T. Cinnamon
1 T. Sugar
½ tsp. Nutmeg
¼ tsp. Salt
4 Egg yolks
4 Egg whites
1 C Pumpkin
1 T. Vanilla
1 ½ C Milk
½ C butter melted

Mix all dry ingredients in bowl. Separate the eggs. Beat the egg whites until stiff peaks form, then set aside. Mix all the other wet ingredients separately, then gently stir into the flour mixture until just combined – don’t over-mix or the waffles will be tough. Gently fold egg whites into the batter. Cook in waffle iron.

*You can use the same batter to make pancakes, but don’t beat the egg whites.

Buttermilk Syrup

¼ C Butter
½ C Buttermilk
1 C Sugar
1 tsp. Light corn syrup
1 tsp. Baking soda
1 tsp. Vanilla

In medium-large pot boil the butter, buttermilk, sugar and corn syrup. Remove from heat and add vanilla and soda. The mixture will bubble a lot so make sure your pot is big enough. Serve over warm waffles and with sausage.