At one time, we tried serving waffles for breakfast on the line at The Commissary. It didn't work out very well; they took too long to cook for the type of quick breakfast our customers came in for. So, we ditched that idea-but not the recipes. This was a favorite from that short-lived episode.
In a saucepan, bring to a boil all the ingredients except the apple slices. Reduce the heat and simmer, uncovered, for 15 minutes or until mixture is the consistency of maple syrup. Just before serving, add the apple slices and heat several minutes.
Have your waffle iron hot. Preheat the oven to 200'. Sift together the dry ingredients. In a separate bowl, combine the milk, pumpkin purée, egg yolks, butter, and vanilla. Pour this mixture into the dry ingredients and stir just to blend. Beat the egg whites stiff but not dry and fold into the batter. Cook the batter on the hot, lightly oiled waffle iron until the waffles are crisp, browned, and come away easily from the iron. Keep finished waffles warm in the oven while the rest cook. Serve with butter and the hot syrup.
Edith Gross 19980527
Asko Korpela 980528 (980526) o Asko.Korpela@kolumbus.fi o AJK kotisivu