This last weekend the Robber and I went down to Claremont so that I could see where the Humbob used to humbobble around as he turned from a wee Bob to a young Bob. We stayed with his friends, the F.s, who were in the bishopric of his singles' ward at the time. The F.s are generous, enthusiastic cooks who love to eat and were constantly serving us the most delicious foods. At one point I was surrounded by fresh hummus, organic peanut butter, ricotta cheese dip, bagel chips, pita chips, apple slices, and pretzels. Oh my! For Sunday breakfast Sister F. made us fresh blueberry waffles with this syrup and the Robber just about died of happiness. He gushed about the syrup so much that I asked Sister F. for the recipe (along with several others.) Apparently she brings waffles and syrup to the high school she teaches at too and the kids there are much like the Robber in their response.
We didn't have the pumpkin waffles, but why not set the recipe down here just in case we run into a waffle maker some day?
From Sister F., no link available.
Ingredients and directions for the waffles:
2 C. all-purpose flour
2 T. baking powder
1 T. cinnamon
1 T. sugar
1/2 tsp. nutmeg
1/4 tsp. salt
4 egg yolks
4 egg whites (beat until stiff peaks and then fold into batter at the end)
1 C. pumpkin
1 T. vanilla
1 1/2 C. milk
3/4 C. butter, melted
Mix all ingredients together. Best if you use a Belgium (Belgian?) waffle maker.
Ingredients and directions for the syrup:
In large frying pain, boil:
1/2 C. butter
1/2 C. milk and 1 tsp. lemon juice (or 1/2 C. buttermilk)
1 C. sugar
1 tsp. light corn syrup
Remove from heat and then add:
1 tsp. baking soda
1 tsp. vanilla
Syrup will be very frothy once you add the baking soda.
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