PUMPKIN WAFFLES
Ingredients:
4 eggs separated
1 ½ cups milk
1 cup pumpkin
3/4 cup margarine
1 T Vanilla
2 cups flour
2 T baking powder
1 T cinnamon
1 T sugar
½ tsp. nutmeg
1/4 tsp. salt
Directions:1. Beat egg yolks then add milk, pumpkin, margarine, and vanilla.
2. Mix together dry ingredients and then add flour mixture.
3. Beat egg whites to stiff peaks and fold into mixture.
4. Cool in fridge several hours or overnight.
5. Serve with hot buttermilk syrup.
BUTTERMILK SYRUP
½ cup butter
1 cup sugar
½ cup buttermilk
1 tsp. karo syrup
Bring to a boil then remove from heat. Stir in 1 tsp. baking soda and 1 tsp. vanilla.
Tips: I made these earlier this week for dinner on the fly when we were running low on groceries. I usually always chill them overnight but was really craving these (and had leftover pumpkin in the fridge) and so I made them and let them chill for about an hour. The result--they still came out perfect. So I think I won't stress so much about having them always chill overnight. They may have been slightly flatter--but very slightly.
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