Nothing better than waking up to
Homemade Waffles....unless it is
Homemade Pumpkin Waffles!
Then top them off with my
Homemade Vanilla Cream Syrup,
and you have moved into BLISS!
2 C. Self Rising Flour
4 TBSP. Brown Sugar
1 TBSP. Baking Powder
1 tsp. Pumpkin Pie Spice
1/2 tsp. Salt
1 3/4 C. Milk
1 C. Pumpkin Puree
2 Egg Yolks~ reserve whites
2 TBSP. Butter~melted
Lark's Vanilla Cream Syrup
1 1/2 C. Butter
3 C. heavy Whipping Cream
6 TBSP. All Purpose Flour
1 tsp. Salt
1/4 tsp. Nutmeg
2 tsp. Vanilla
1 C. Sugar
For the Waffles:
Sift together the first 5 ingredients.
In a separate bowl whisk together the
egg yolk's, pumpkin, butter and milk.
Next take the reserved egg white's and
beat them together until fluffy and stiff.
Now stir together the dry ingredients
with the pumpkin mixture.
Fold in the stiff egg whites.
Cook on your hot waffle iron
according to it's directions.
* You can also stir in 1.4 C. Mini-Chocolate chips
into the batter.
For the Vanilla Cream Syrup:
In a Medium sized sauce pan melt the
butter along with the flour, on med. heat.
Stirring for about 3-4 minutes. DO NOT burn!
Add in the remaining ingredients,reduce heat.
Stir until syrup is thick and warmed through.
* This will keep in the fridge for 3 wks*
Fall flavors at it's finest,