Husband gave them a 9...a 9! He admitted he's not the biggest fan of pumpkin and I had to convince him to just try them and he basically inhaled two whole waffles in seconds.
You've gotta try them with this cinnamon syrup. It makes the perfect combination and no matter what side of the bed you wake up on, with a tall glass of cold milk, these will ensure the most perfect morning.
Ingredients
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled
Directions:
Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
Gently fold in the flour mixture.
Cook according to your waffle iron directions.
I do these in my belgian waffle iron and it uses about 1 cup batter and takes 4-5 minutes to bake.
They come out a nice deep, golden brown.
Cinnamon Syrup:
1 cup sugar
½ cup karo syrup
¼ cup water
1 tsp of cinnamon
¼ cup evaporated milk
Add sugar, karo syrup, water, and cinnamon in a pan and bring to a boil. While stirring constantly, heat for another 2 minutes. Let cool for 5 minutes then add evaporated milk to keep from curdling.
I can't wait to make these again! They were soooooo good!
