Monday, September 15, 2008

Pumpkin Waffles and Creamy Syrup

More breakfast! This is our most favorite fall breakfast. For some reason, once the holidays are over, this recipe fades into oblivion until this time next year. What's wrong with me!? It's delicious and it's not like I can't buy a can of pumpkin anytime of the year?!

Pumpkin Waffles

3 cup flour

2/3 cup packed brown sugar

4 tsp. baking powder

2 tsp. cinnamon

2 tsp. salt

2 eggs

2 1/2 cup milk

1 cup canned pumpkin

4 Tbsp. vegetable oil

Mix flour, baking powder, cinnamon and salt. In a separate bowl, combine egg, milk, pumpkin and oil. Pour wet ingredients into the flour mixture and mix gently until smooth. Do not over mix. Cook in a well-greased waffle iron. Serve with warm applesauce. (add 1 tsp. cinnamon sugar to the applesauce!) OR serve with creamy syrup!

Creamy or Buttermilk Syrup

1/2 cup real butter

3/4 cup sugar

1/2 cup buttermilk OR 1 tsp. lemon juice and enough milk added to equal 1/2 cup

Bring to a hard boil for two minutes. Remove from heat. Stir in:

1 tsp. vanilla

1 tsp. baking soda

Make sure that your saucepan is very large. The syrup will more than double in size and boil over into a huge mess when you add the soda and vanilla. Serve warm over pumpkin waffles, any waffles, pancakes or french toast! Enjoy!!!

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