Pumpkin Pancakes with Butter Pecan Syrup

I know, pumpkin again.  But these pancakes are perfect for this time of year, and the syrup is what really makes them scrumptious!  I hope you enjoy them as much as I did.

Pumpkin Pancakes

2 eggs

1 cup water

3 Tbl pumpkin

4 Tbl butter, melted

1 tsp vanilla

1/4 cup sugar

1 1/4 cup flour

4 Tbl buttermilk powder

1/4 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

Directions

In a large bowl sift sugar, flour, buttermilk powder, salt, baking powder, baking soda and cinnamon together.

Make a well in the center and pour in eggs, water, pumpkin, butter and vanilla.

Lightly mix until combined.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Brown on both sides and serve hot.

Butter Pecan Syrup

4 Tbl butter

2/3 cup light corn syrup

2/3 cup brown sugar

2/3 cup water

pinch of salt

2 tsp vanilla

1/2 cup chopped pecans

Directions
In a small sauce pan melt butter

Add brown sugar, corn syrup, salt and water

Bring to a boil and simmer for 10 minutes, stirring occasionally

Turn off heat and mix in vanilla and pecans

Let cool for approx 5 minutes to slightly thicken

Makes 2 cups

Pumpkin Bread

I love all things pumpkin this time of year.  This is also one of my favorite fall gifts to give.  Cover the bread in plastic wrap and then wrap it in an inexpensive kitchen towel and tie with twine or raffia.

Pumpkin Bread

1 3/4 cup flour
1 1/2 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup butter
1 can pumpkin
1 egg
1/3 cup water

Directions
Combine dry ingredients
Stir in wet
Pour into two loaf pans
Tip:  Lightly sprinkle top of bread batter with sugar and it creates a simple sweet crust on top
Bake at 350 degrees 30 to 40 minutes