Pumpkin Waffles and Cinnamon Syrup

Pumpkin Waffles

Cheree Larsen

2 c. flour

1/4 c. sugar

4 t. baking powder

1 t. salt

3/4 t. cinnamon

1/4 t. nutmeg

3 eggs, separated

1 3/4 c. milk

1/2 c. oil

1/2 c. pumpkin puree

Mix dry ingredients. Beat egg yolks, milk, oil and pumpkin. Add to dry ingredients. Beat egg whites until stiff. Fold into batter. Make Waffles.

Cinnamon Syrup

1 c. sugar

1/2 c. light corn syrup

1/4 c. water

1/2 t. cinnamon

1/2 c. whipping cream (I used half and half)

In small sauce pan, stir together sugar, corn syrup, water and cinnamon. Stirring constantly, bring to a boil over moderate heat. Boil for 2 minutes. Remove from heat. Stir in cream. Cool for 30 min. Syrup will thicken as it cools. May be refridgerated for several days. Serve warm or at room temp. Makes 1 1/3 cups.