Friday, January 2, 2009

Pumpkin Cinnamon Pancakes

Pecan Syrup:

1 cup maple flavored pancake syrup
5 tbs chopped toasted pecans


1 cup buttermilk pancake mix
2/3 cup cold water
1/3 cup canned pumpkin
1/2 tsp ground cinnamon
1/8 tsp ground ginger
nonstick vegetable spray
butter, room temperature

1. Combine maple syrup and pecans in a small microwave-safe bowl. Heat in microwave on high until hot. Set pecan syrup aside and keep warm

2. In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended(dont overmix, batter should be lumpy)

3. Spray a heavy griddle with nonstick spray and heat griddle ovre medium heat. Spoon 2 tbs batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook 2 minutes longer. Transfer pancakes to plates. Top with butter and warm syrup.

1 comment:

Emma said...

These sound good!