Pumpkin Cinnamon Pancakes

Pecan Syrup:

1 cup maple flavored pancake syrup
5 tbs chopped toasted pecans

Pancakes:

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.

Pumpkin Pecan Bread

2 cup flour

1 1/2 cup sugar

1 cup whole wheat flour

1/2 cup brown sugar

2 tsp pumpkin pie spice

1/2 tsp salt

2 tsp baking powder

1/2 tsp baking soda

2 eggs

15 oz can pumpkin

1/2 cup vegetable oil

1/2 cup water

1 tsp vanilla

1/2 cup chopped pecans



Preheat oven to 350'. Combine the dry ingredients in a bowl; set aside. In another bowl, stir together the eggs, pumpkin, oil, water and vanilla; mix well. Stir into the dry ingredients just until moistened. Fold in pecans. Pour batter into two well greased 8"x4" loaf pans. Bake for 55-60 minutes until toothpick comes out clean. Cool for 15 minutes; remove from pans and cool completely on wire racks. Makes 2 loaves



Option: Combine 3 tbs sugar, 1 tsp sugar, and 1/2 tsp nutmeg and sprinkle over loaves prior to baking if desired.