|
Preheat a waffle iron according to
manufacturer's instructions.
Combine the flour, baking powder, cinnamon,
allspice, ginger, salt, and brown sugar in a
mixing bowl. In a separate bowl, stir together
the pumpkin, milk, and egg yolks. Whip the egg
whites in a clean dry bowl until soft peaks
form.
Stir the flour mixture and 1/4 cup melted
butter to the pumpkin mixture, stirring just to
combine. Use a whisk or rubber spatula to fold
1/3 of the egg whites into the batter, stirring
gently until incorporated. Fold in the
remaining egg whites. Cook waffles according to
manufacturer's instructions.
To make the syrup, stir together the sugar,
cornstarch, and cinnamon in a saucepan. Stir in
the apple cider and lemon juice. Cook over
medium heat until mixture begins to boil; boil
until the syrup thickens. Remove from heat and
stir in the 2 tablespoons of butter until
melted. Serve warm.
|
