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.
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
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
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