RECIPE: Pumpkin Waffles & Buttermilk Syrup

Today Scott was telling Sydney to clean up some papers all over her bedroom floor. Syd was whining about having to clean.

Scott: "Well, maybe we should just make you our own Cinderella."
Syd: "Dad, we already have a Cinderella. It's mom."

Oh, the sad, sad truth of my life some days.

On to better & brighter topics, for dinner we had some AMAZING pumpkin waffles with the tastiest buttermilk syrup I've ever had. This ain't a diet recipe my friends, but it sure is tasty.

PUMPKIN WAFFLE

Combine dry ingredients:
2 cups flour
2 TB baking powder
1 TB cinnamon
1 TB sugar
1/2 tsp nutmeg
1/4 tsp salt

Mix the wet ingredients:
1 1/2 cups milk
1 cup pumpkin
3/4 cup margarine - softened
1 TB vanilla
4 egg yolks (save the whites in a different bowl for adding to the mix later)

Mix all this with the dry flour mixture.

Beat egg whites into stiff peaks & fold into pumpkin mixture.

Cool in the fridge for 8 hours or overnight (tonight my mom-in-law mentioned that she heard this isn't necessary but I have heard of a couple recipes for pancakes that have you put the batter in the fridge for an hour or so before cooking)

Then make them!

BUTTERMILK SYRUP

Combine:
1 cup sugar
1/2 cup buttermilk
3/4 cup butter
1 TB light corn syrup

Put it all in a pan over medium heat & wisk until melted and smooth.

Take off the heat & then add:
1/2 tsp baking soda
1 TB vanilla

And wisk (warning: I wasn't prepared for the baking soda to like expand the whole syupr mixture so it boiled over my small pan. It wasn't a ton but make sure you have space for the baking soda to puff everything up)

Eat up & enjoy! Like I said it's got all sorts of fatty/sugary ingredients but it's worth that step closer to a heart attack- it's THAT good.