I was going through my cookbook (The B & B Cookbook) from our Bed and Breakfast Days and found this was missing from the Damn I Can Do This site. So, here it is, just in time for Thanksgiving.

• 2 1/2 cups flour
• 4 tsp. baking powder
• 2 tsp. ground cinnamon
• 1 tsp. ground allspice
• 1 tsp. ground ginger
• 1/2 tsp. salt
• 1/4 cup brown sugar
• 1 cup canned pure pumpkin (not the pie mix)
• 2 cups milk
• 4 eggs, separated
• 1/4 cup melted Butter

Preheat waffle iron. Combine the first 7 ingredients in a bowl.

In a separate bowl, stir together the pumpkin, milk and egg yolks. Whip the egg whites until soft peaks form.

Stir the dry ingredients plus the melted butter into the pumpkin mixture, stirring just to combine. Fold in 1/3 of the egg whites, stirring until incorporated. Fold in the remaining egg whites.

Cook the waffles until a golden brown.

Syrup

• 1/2 cup white sugar
• 1 tbsp. cornstarch
• 1 tsp. ground cinnamon
• 1 cup apple cider
• 1 tbsp. lemon juice
• 2 tbsp. butter

Stir together the sugar, cornstarch and cinnamon in a saucepan and stir in the cider and lemon juice.

Cook over a medium heat just until the mixture begins to boil and continue cooking until it begins to thicken and then stir in the butter. Remove from the heat and serve warm with the waffles.

Everyone will love this and want more. Tell them to wait until Christmas….maybe!