Pumpkin Waffles & Cinnamon Syrup - Review

This recipe is awesome. Of course it is - breakfast for dinner is always a winner. The cinnamon syrup is AMAZING. It is very easy to make too.

from theidearoom.net

***A tip: Make the syrup BEFORE you start the waffles. Then your waffles aren't waiting and getting cold while the syrup finishes.***

As far as the pumpkin in the waffles goes, I get a can of pumpkin, and then measure out as many 1/2 cup sized blobs as I can and freeze them (and label the bag). That is how much we love these. And then the pumpkin left over doesn't go to waste - you can know you are set for the next few rounds of making these, or other pumpkin-y things.

The cinnamon syrup is fantastic. The only change I make is that it is a bit too thick for me, so I cut the flour down to about 1, maybe 1 1/2 T. Yes, that is up to half of the amount, but it's a bit gloppy for me at the full amount. Also, I have not had a good experience with trying to keep the syrup for longer than a couple of days in the fridge.

We top this with whipped cream as well, and eat scrambled eggs w/ ham. Yum. :)

Family Rating: *****
My Rating: *****
Cost: $
Difficulty: Easy.