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