Again, from my sister's cookbook, I've modified an excellent recipe. We always love to have breakfast food, even for dinner, and I was intrigued by this recipe. I was a bit skeptical about the buttermilk syrup, especially while it was cooking and foaming over the stovetop, until I took a little piece of an already cooked waffle and dipped it in the syrup: it was so delicious! I really didn't have to modify much either. I added xanthan gum the first time I made the waffles, and the second time, I decided to try without. I'm trying to move away from including the gum in recipes that don't need it because (1) it's so expensive and (2) not all people can tolerate the gums. I was pleased that the waffles were fine without it. I also didn't have any more buttermilk on hand the second time I made these (I was using left-over syrup) and so I used the trick of 1Tbsp lemon juice in a cup measure, and adding milk until it was full, leaving it to sit on the counter for a few minutes. I really do reccommend using actual buttermilk, it really helps to "puff" the waffles and give them more substance, but they do still taste great with the substitution. And now, the recipe! (I will include the full recipe from the cookbook, although I'll let you know it makes a lot of waffles. I have a small, double waffle iron and from that it made about 20 square waffles. The second time I made it, I halved all the ingredients and made about 10. The waffles to store well and toast up great as leftovers if you want to make a large batch and have some on hand.)
1 1/2 cups Featherlight 1/4 tsp cloves 1 cup GF mix 4 eggs 2 tsp cinnamon 2 cups buttermilk 1/2 tsp salt 1 cup pumpkin puree 1/2 tsp nutmeg 1/2 cup brown sugar 1/2 tsp baking soda 1Tbsp baking powder 1/4 cup melted butter or oil 1 tsp ginger 1 tsp vanilla
Preheat waffle iron (I always spray mine with Pam a few times while cooking, the oil helps crisp the outside of the waffles). Combine flour, baking powder, baking soda salt and spices in a medium bowl, set aside. In a large bowl (I use the bowl of my stand mixer) beat eggs slightly, add in melted butter, brown sugar, pumpkin puree and vanilla. Alternately add in dry ingredients and buttermilk, just until blended, do not over-beat.
1/2 cup butter 2 tsp white corn syrup 2 cups sugar 2 tsp baking soda 1 cup buttermilk 2 tsp vanilla
Combine butter, sugar, buttermilk and corn syrup in large pan. Bring to a boil and remove from heat. Stir in baking soda and vanilla. Mixture will foam to twice its height. Stir and serve warm on pumpkin waffles. (I left it foamy the first time I ate them and it was still delicious, but my sister said she just kept stirring until the foam went down and it was a typical syrup, easy to pour on the waffles. Store leftover syrup in the refrigerator and reheat to serve.)