1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices. Whisk to blend. In a medium bowl, combine the eggs, butter, milk, sour cream, molasses, and pumpkin and whisk to blend well. Add the wet ingredients to the bowl with the dry ingredients and whisk to combine until all the dry ingredients are incorporated.
2. Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Serve immediately with buttermilk syrup and whipping cream.
3. While waffles are cooking, make buttermilk syrup. In LARGE (very important) saucepan combine butter, buttermilk, sugar and corn syrup. Bring to a boil. Remove from heat and add vanilla and baking soda. Stir as fast as you can--it will foam A LOT. Pour over pancakes and enjoy.
4. For whipping cream: combine whipping cream, sugar, and vanilla in medium bowl and beat with electric hand mixer until peaks form. Put a dollop on top of your waffles and sprinkle with cinnamon.
7 Tbsp Lemon Cake Mix (I used Betty Crocker Super Moist)
3 Tbsp Water
1/4 Tsp Canola or Vegetable Oil
1 Generous Tbsp Lemon Curd
In a 4oz Ramekin, stir cake mix, water and oil until smooth. Scoop a generous tablespoon of lemon curd into a lower corner of a small plastic baggie. Twist the upper end of the bag to tighten the space where the curd is and remove the air. Snip the corner of the curd-filled end off with a scissor. Pipe the curd in a zig-zag motion over the cake batter. Microwave for 2 minutes (all microwaves vary) with a small microwave-safe plate under the ramekin to catch any drips. Let rest in the microwave for about 2 minutes and serve. Dust with confectioner's sugar if desired.