pumpkin waffles and buttermilk syrup

Pumpkin Waffles
1 egg
2 egg whites
4 tablespoons brown sugar
1 cup evaporated milk
2 tablespoons vegetable oil
½ cup canned pumpkin
2 teaspoons vanilla
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon clove
½ cup finely chopped apples
¼ cup mutilated pecans

Preheat your waffle iron.

Beat together egg, egg whites, sugar, milk, oil, pumpkin, and vanilla.
Stir together dry ingredients, set aside.
Peel, core, and chop your apple finely.
Mutilate your pecans.
Add apples and pecans to wet mixture.
Add dry ingredients, stirring only until moistened evenly. Do not overstir!
pour into griddle

Buttermilk Syrup
1 pound butter (I never said it was healthy!)
2 cups buttermilk
4 cups sugar
¼ cup corn syrup
2 teaspoons baking soda
1 tablespoon vanilla
NOTE: This makes a lot! You can easily reduce this by half, but it’s delicious and keeps well in the fridge for a month.


Using a very large saucepan melt butter.
Add buttermilk and corn syrup. Stirring constantly, heat not-quite to a boil.
Add sugar.
Stir in evenly at medium-high heat, until all sugar is dissolved.
When sugar is completely dissolved and syrup is simmering (not boiling), add vanilla and soda and cross your fingers that your pot is big enough. Stir constantly as your mixture grows. Do not let it boil over! Cook 1 minute. Keep stirring!
Remove from heat and continue stirring until your syrup stops trying to grow out of the pan. Let it sit.