Saturday, October 9, 2010

Pumpkin Pancakes with Cinnamon Syrup

...that just makes your mouth water, doesn't it?  Well, it's what we ate for breakfast and I just had to share it with you.  Between a long day yesterday of grocery shopping, fall fun, and having to make this:

I thought we deserved a delicous autumnal breakfast.  So here it is, pumpkin pancakes and the best syrup ever, courtesy of Two Peas and Their Pod.  I have adjusted the recipes just a bit to suit 2 people, but you can find their post here.

I think it's a good idea to make the syrup first. 
Cinnamon Syrup
1/4 c white sugar
1/4 c brown sugar
1 Tbsp AP flour
1/4 tsp cinnamon
1/2 tsp vanilla
1/2 c water

Whisk together the dry ingredients in a small saucepan.  Add the vanilla and water, and while whisking frequently let it come up to a rolling boil.  Continue boiling and whisking until it becomes thick like a syrup.  Be really careful that it doesn't boil over the pot, because then you'd have to start over.  As if something like that would happen......certainly not to me it didn't.... 

Pumpkin Pancakes
1/2 c AP flour
1/2 c white whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp salt
a scant cup of buttermilk
2 eggs
1/2 tsp vanilla

In a bowl suitable for pancake batter, whisk together the dry ingredients.  In another cup, bowl, etc, whisk the buttermilk, eggs, and vanilla.  Then combine the wet with the dry.  I like to use a cast iron skillet to cook my pancakes, and I cook them in BUTTER. There is no other way, in my opinion. 


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