Pumpkin Waffles with Orange Syrup

This is another breakfast recipe from Successful Farming. Good things Dad had a subscription so Mom could find a bunch of recipes; I have plenty more from it.

2 cups all-purpose flour
2 T. brown sugar
1 T. baking powder
1/2 t. salt
1/2 t. pumpkin pie spice
1 1/2 c. fat free milk
1 c. canned pumpkin
1/2 c. refrigerated or frozen egg product, thawed (we have none, but 2 eggs equals about 1/2 cup)
2 T. cooking oil
1 recipe Orange Syrup
1 orange, peeled and sectioned (optional)

Step 1: In a medium bowl stir together flour, brown sugar, baking powder, salt, and pumpkin pie spice. Make a well in the center of the flour mixture. Set aside.

Step 2: In another medium bowl combine milk, egg product, and oil. Add milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

Step 3: Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until golden brown. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter. Serve warm with Orange Syrup and, if desired, orange sections. Makes 10 servings.

Orange Syrup

In a small saucepan stir together 1 c. orange juice, 2 T. honey, 2 1/2 t. cornstarch, and 1/4 t. ground cinnamon. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve warm. Makes about 1 cup.

Nutrition facts per serving: 173 calories, 3 g fat, 1 mg cholesterol, 279 mg sodium, 31 g carbohydrates, 1 g fiber, 5 g protein.

These waffles were fine. We both agreed that they were missing a little something, so Ben doctored them up after we had cooked 3 batches. He added more sugar and more spices and they tasted a lot better. We have struggled getting good waffles to come out of our waffle maker since we got it, and these were no different.

The syrup was good and added a lot to the waffles. Unfortunately, Little Chub had to eat the waffles plain due to the honey in the syrup. But, that didn't stop him any.