Pumpkin Waffles with 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:

½ cube butter (NOT margarine)
½ c. buttermilk (or substitute 1 Tbsp. lemmon 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!