Pumpkin Waffles with Buttermilk syrup

Can you tell what my favorite ingredient has been lately? This is another gem from the Snow family cookbook, courtesy of Jileen Ward. I have no idea who she is, but I thank her for this delicious contribution to the Snow family collection. This is a good one for special breakfast day too.;)

Batter:
2 c. flour
2 T baking powder
2 T cinnamon
1 T sugar
1/2 tsp nutmeg
1/4 tsp salt
4 egg yolks (save the whites)
1 c. pumpkin puree
1 T vanilla
1 1/2c. milk
3/4 c. melted butter

Mix flour, baking powder, cinnamon, sugar, nutmeg, and salt together. Then add egg yolks, pumpkin, vanilla, milk, and melted butter. Beat 4 egg whites until stiff peaks form and fold into the batter. Cook in waffle iron.

Buttermilk syrup:
1/2 cube butter (not margarine)
1 tsp light corn syrup
1/2 c. buttermilk (or sub 1 T lemon juice plus 1/2 c. milk)
1 tsp baking soda
1 c. sugar
1 tsp vanilla

Bring butter, sugar, corn syrup, and buttermilk to a boil and remove from heat. Add baking soda and vanilla. It will bubble up quite a bit, so make sure your pan is large enough. Stir until it settles. Serve warm over pumpkin waffles.