Pecan Spice Waffles with Molasses Cinnamon Syrup

Heaven...I'm in heaven... :)

I have been making these Pecan Spice Waffles/Pancakes using my Baking Mix for a couple of years now but teaming them up with this Molasses Cinnamon Syrup sends them right over the top! I found the recipe for the syrup here. The combination of flavors is perfect for the Holidays!

The pancake/waffle mix also makes a nice gift. Just put the dry ingredients into a baggie and then put that down into a fabric bag or gift bag and include a tag with the directions for making the pancakes or waffles. Pair it up with a jar of this homemade syrup for an extra special, homemade gift anytime of year.

Pecan Spice Pancakes/Waffles

1 1/2 cups Baking Mix
2 tablespoons sugar
1 1/2 teaspoons Pumpkin Pie Spice (find the recipe at the end of this post)
1/4 cup chopped pecans
1 large egg
1 cup milk
1 tablespoon oil (for waffles only)

In a medium bowl, stir together the dry ingredients. In a separate bowl, whisk together the wet ingredients; stir into the dry ingredients just until blended. Ladle onto a lightly greased, hot griddle for pancakes or a preheated waffle iron for waffles. Feel free to add a little more milk if the batter seems too thick.

Makes five 6-inch round waffles.

Molasses Cinnamon Syrup

1/2 cup demerara sugar (or brown sugar)
1/4 cup molasses
6 tablespoons water
1/2 teaspoon ground cinnamon
1 tablespoon salted butter

In a small saucepan, heat together the sugar, molasses, water and cinnamon over medium heat. Bring to a low boil and continue stirring until the ingredients are fully incorporated. Remove from the heat and whisk in the butter. Cool slightly. Transfer to a pitcher for serving or a glass jar for storing. Keep refrigerated and use within two weeks.

Makes a little over 3/4 cup of syrup.

Linking up with Farmgirl Friday and What I Am Eating.