Pumpkin Waffles

We make these every fall general conference. They are seriously TO DIE FOR! YUMMMM!

4 eggs separated, whip whites until stiff, save yolks
1 1/2 c. milk
1 c. pumpkin
3/4 c. soft butter
1 T. vanilla
2 T. baking powder
1 T. cinnamon
1 T. sugar
1/2 tsp. nutmeg
1/2 tsp. coriander
1/4 tsp. salt
2 c. flour

Mix together the egg yolks, milk, pumpkin, butter and vanilla. In a separate bowl, mix together the baking powder, cinnamon, sugar, nutmeg, coriander, salt and flour. Add the two mixtures together. Fold in the whipped egg whites. Cook on a hot waffle iron. You can cook any extra batter and save the waffles and syrup in the fridge then just pop them into the toaster the next day and they are ready to eat. Serve with Pumpkin Waffle Syrup.

Syrup for Pumpkin Waffles
(Or any kind of waffles or pancakes!)

1/2 cube butter
1 c. sugar
1/2 c. evaporated milk
1 tsp. Karo Syrup
1 tsp. baking soda
1 tsp. vanilla

In a big pan (when you add the soda it foams up quite a bit) cook the butter, sugar, evaporated milk, and Karo Syrup. Bring to a boil. Remove from heat and stir in the baking soda and vanilla.