Pumpkin Waffles and Buttermilk Syrup

I first tasted these delectable fall treats at a little fall party hosted by friend Megan.  This recipe comes from the Food Network with the exception of a few changes I made. The original recipe is found here.  It's pretty easy to make... and easily makes smiles on all who eat it. 

Ingredients

Waffles:

• 1 cup flour
• 1/4 cup wheat germ
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine salt
• 3/4 cup milk
• 1/2 cup pumpkin puree
• 1/4 cup melted butter
• 1/4 cup melted shortening (transfat-free)
• 1 large egg
• 1 large egg white

Topping:

• 2 to 3 tablespoons unsalted butter
• 2 crisp apples, peeled and sliced thinly
• a sprinkle of cinnamon

Buttermilk Syrup:

1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
1 teaspoon baking soda
2 teaspoons vanilla extract

• 
  

Directions

For the waffles: 

Preheat a waffle iron to medium heat.

Whisk the flour, wheat germ, sugar, baking powder, spice and salt together in a large bowl.

Beat together the milk, pumpkin, melted butter, and melted shortening, egg and egg white, in a large measuring cup. Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk together to make a slightly lumpy batter.

For the topping: Melt the butter in a skillet over medium heat. Add the apples and let cook until slightly browned, but still crisp, about 4 minutes. 

For the buttermilk syrup: Put white sugar, buttermilk, butter, and baking soda in a saucepan.  Cook on medium-high heat for about 5 minutes.  Remove from heat and stir in vanilla. 

Pour and spread about 1 cup batter into the waffle iron. Cover and cook until crisp and a rich golden brown, about 7 minutes.  

Serve hot with the apples and buttermilk syrup.