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
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
2 comments:
These look great! I love pumpkin so much at this time of year. Thanks for linking up to my blog. Be sure to stop by and link up again this week!
These look so amazing. I can't wait to try them. Thanks for sharing these on the Chef-in-Training link party. I've pinned them.
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