Tuesday, December 13, 2011

Pumpkin Waffles and Buttermilk Syrup

This is what we made for breakfast on Sunday morning...

The Best Ever Pumpkin Waffles and to-die-for Buttermilk Syrup

I got this recipe from a girl I used to work with.
She is an amazing cook and this is one of my favorites that she used to make:

PUMPKIN WAFFLES:
In a large bowl combine:
2 C flour
2 Tbsp. baking powder
1 Tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt

In another bowl combine:
4 beaten egg yolks (save the whites for later in the recipe)
1 1/2 C milk
1 C pumpkin
3/4 C melted butter
1 Tbsp. vanilla

Mix the dry ingredients into the wet ingredients.
Then, beat the 4 egg whites until they form stiff peaks.
Fold the egg whites into the batter.
Pour into the waffle iron.

*Usually I substitute the white flour for whole wheat flour and use low-fat margarine.
I also double the recipe and make a TON and freeze them.  Then I can pop them in the toaster like Egg-o Waffles and give them to my kids for breakfast.  I feel good about them getting the pumpkin and the whole-wheat flour, and I cut out some of the fat by using the low-fat margarine instead.

Buttermilk Syrup:
In a large saucepan, combine:
1/2 C butter (it has to be the real thing...no margarine)
1/2 C buttermilk
1 C sugar
1 tsp. Karo Syrup

Bring it to a boil, remove from heat, and then add:
1 tsp. baking soda
1 tsp. vanilla

The baking soda will make the syrup double in size so make sure you plan ahead and use a big enough pot.


If you need ideas for what to make for breakfast on Christmas morning, this recipe is AMAZING!  Or, if you're like me, and seem to have a lot of canned pumpkin leftover after the holidays LOL :)

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