It was so yummy!
Over the weekend some friends were here and they made pumpkin cinnamon rolls (recipe here) and so there was some leftover pumpkin. I thought pumpkin pancakes with caramel syrup sounded just too good so I adjusted my regular pancake recipe and came up with this:
Heidi's Pumpkin Pancakes
In a medium mixing bowl combine:
2/3 C All Purpose Flour
1/3 C Wheat Flour
2 T Sugar
1 t (heaping) Baking Powder
1/2 t Salt
a Dash of Cinnamon
a Dash of Ginger
a Dash of Nutmeg
Mix and then add:
1 egg
1/3 C Pumpkin Puree
1/3 C Buttermilk
1/2 C Water
Mix just until a thick batter is formed (add more water if needed), don't over-mix.
Cook as you would a regular pancake (for us that means on a griddle at 350 degrees). These take a little longer to cook through but they are worth the wait.
Makes enough for 4 average people (probably 2 hungry people).
Caramel Syrup
In large pan combine:
1/2 C butter
1 1/2 C sugar
3/4 C buttermilk
1 t baking soda
1 t vanilla
2 T Karo syrup
Mix and bring to a boil. Boil for 5 minutes.
