In a medium saucepan, whisk together the maple syrup, molasses, ¾ cup of the orange juice, salt and the cinnamon.
Heat on medium heat and bring to a boil, stirring occasionally.
In a measuring cup, whisk together the remaining ¼ cup of orange juice and the corn starch until well blended.
Pour the corn starch mixture into the boiling pot and stir to combine. Turn down to a simmer. Cook and stir until thickened.
Stir in the butter and salt.
Serve over hot waffles. If not using immediately, store in the refrigerator and reheat before using.
Can be made up to a week in advance.
Waffles
Preheat the waffle iron for at least 10 minutes before using.
Whisk together flour, baking powder, sugar, orange zest, cinnamon and salt in a large bowl.
Combine milk, egg yolks, and vanilla extract in a small bowl and whisk until well-blended. Stir in the oil.
Make a well in the center of the flour mixture and pour in the milk mixture. Using a large spoon, stir until combined. Do not over mix.
In a small bowl with an electric mixer, whip egg whites until soft peaks form. Fold whipped egg whites into batter until no white streaks remain.
Pour about 3/4 cup batter over the bottom of each hot waffle grid. Close lid and bake until golden (when almost all the steam stops flowing out of the iron) about three to four minutes.
