Pumpkin Waffles/Pancakes with Buttermilk or Cranberry Syrup

Batter:
2 cups flour
2 Tbsp baking powder
2 Tbsp cinnamon
1 Tbsp sugar
1/2 tsp nutmeg
1/4 tsp salt
Mix ingredients together, then add:
4 egg yolks (save whites)
1 cup pumpkin
1 Tbsp vanilla
1 1/2 cups milk
3/4 cups melted margarine

Then beat 4 egg whites until stiff peaks form and fold them into the batter. Cook in waffle iron.
*Variation: To make Pumpkin Pancakes, just add milk until pancake consistency is reached.

Buttermilk Syrup:
1/2 cube butter
1/2 cup buttermilk (or substitute 1 TB lemon juice with 1/2 cup milk)
1 cup sugar
1 tsp light corn syrup
Bring to a boil and take off heat. Add 1 tsp baking soda and 1 tsp vanilla. It will bubble up quite a bit, so make sure your pan is large enough. Stir until it settles.

Cranberry Syrup:
1 cup fresh or frozen cranberries, thawed
1/2 cup maple syrup
1/4 cup sugar
1/4 cup water
1/8 tsp salt
1 Tbsp lemon juice
Combine first 5 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 8 minutes or until cranberries pop, stirring occasionally. Stir in lemon juice.
Mary