Cornerview " typical family dinner"

This week and next week before we go we are trying to use what is in the refrigerator and pantry before we leave for our big adventure in Europe. I don't want to throw anything away. Last night we ate homemade cheese and salami pizza. Today, I was able to find some beets that I forgot to use last week and some salmon in the freezer. Often we eat breakfast for dinner, and there is never a complaint when I do this. Recently, we made cinnamon waffles with praline syrup. We were licking our plates because they were so yummy. Next time, I think I would like to add a little pancetta to the batter. I think that would kick the recipe into the next world. Here is the recipe! I hope you like them. I found the recipe through a catalog for William and Sonoma.

3 eggs separated
1 1/2 cups buttermilk
8 Tablesppons or 1 stick of butter unsalted melted
1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 teaspoons baking soda
1/4  teaspoon of salt and 2 pinches of kosher salt
3 Tablespoons of gradulated sugar
1 cup of brown sugar
1/4 cup maple syrup
8 Tablespoons  of butter cut in cubes
1 cup toasted chopped peacans

In a large bowl whisk egg yolks  and buttermilk together.and then add the melted butter. and vanilla.  In another bowl mix cinnamon, baking powder, flour, and baking soda and the 1/4 teaspoon of salt and the gradulated sugar.  The add to the wet mixture.

In  another bowl beat egg whites until they form a stiff peak.  Using a rubber spatula fold 1/2 egg whites into the batter then add the rest.

In a frying pan over medium heat combine brown sugar, maple syrup, and the cubes of butter, and 2 pinches of salt.  Heat mixture, stirring when the butter melts. Continue to cook until syrup is smooth about 4 minutes, then stir in pecans. Remove from heat.   Poor over your cooked waffles.  Makes about 8 servings depending on the size of your waffle maker.  This recipe seems like a lot of work, but it is so worth it.