By Popular Demand.....

Pumpkin Pancakes!

As promised I'm posting my pumpkin pancake and syrup recipe. You have to make the syrup with the pancakes the syrup is soooo yummy! Rachel at breakfast took a bite her face perked up and said, "Where did you get this syrup!" I love saying, "Oh I made it!" Alex requested pumpkin pancakes everyday for the month of October! The girls also said that I should sell the syrup to IHOP! They are my toughest critics!!!

Pumpkin Pancakes

2 eggs
1 1/4 cups buttermilk
4 tbs. butter melted
3 tbs. canned pumpkin
1/4 cup granulated sugar
1/4 tsp. salt
1 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. all spice

chocolate chips (optional)

Preheat skillet on medium heat. Combine eggs, buttermilk, melted butter, pumpkin, sugar and salt in a large bowl. Blend ingredients together. Combine remaining ingredients in small bowl. Mix in the dry ingredients with the wet ingredients and blend until smooth. Pour the batter onto the skillet. Cook each side 1 to 2 minutes. You can use extra buttermilk to thin out the batter if yo don't like your pancakes so thick. I also add chocolate chips to the batter for pumpkin chocolate chip pancakes. I use the mini's!

I have another recipe that is a little more flavorful and the pancake is very dense. The kids prefer the one I posted. If you want to try the other recipe let me know!


Syrup

3/4 cup butter
3 cups sugar
1 1/2 cup buttermilk
2 tbs. light corn syrup
3 tsp. baking soda
3 tsp. vanilla

Bring butter, sugar, buttermilk and corn syrup to a boil in an oversize pan (this is no joke you will need an oversize pot). Turn off heat, add baking soda and vanilla stir until dissolved. Will bubble up. Store extra syrup in the refrigerator.

Enjoy!!