'Tis the season for pumpkin! If I had my way I'd eat it all the time. Especially since I've been making my own pumpkin puree. Yummy! A dear friend gave me this recipe. She said it is a family favorite and I can see why! Colton, my 16 year old, told me I could make these every day. I settled for making a whole bunch and freezing them so he can toast them for breakfast every morning. It worked great and it means I can get an extra half an hour of snooze time. We think this is the perfect fall breakfast!
Pumpkin Pancakes
1 1/4 cup flour
2 Tbs. brown sugar
1 Tbs. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1/2 tsp. nutmeg
1/8 tsp. cloves
1 cup buttermilk
1/2 cup pumpkin
2 Tbs. melted butter
1 egg
1 tsp. vanilla
Combing the dry ingredients in a bowl. In a separate bowl, whisk the wet ingredients and then add to the dry and mix just until blended. Cook on a hot griddle until golden brown. Serve with cinnamon cream syrup.
Cinnamon Cream Syrup
1 cup sugar
1/2 cup cornstarch
1/4 cup water
1/2 tsp. cinnamon
1/2 cup evaporated milk
In a saucepan, add all ingredients except the milk. Bring to a boil and cook 3 minutes. Remove from heat and allow to cool for about 5 minutes. Add the milk and serve warm over pancakes or waffles.
Source: Marcene P.
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