Pumpkin Pancakes with Apple Cider Syrup

By melissawelch

Ingredients

• PANCAKES:
• 1 cup flour
• 2 tablespoons brown sugar
• 1 teaspoon Spice Islands® Pumpkin Pie Spice
• 1 teaspoon Argo® Baking Powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 1 egg
• 1/3 cup canned pumpkin
• 2 tablespoons Mazola® Corn Oil
• 1 tablespoon lemon juice
• 1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
• SYRUP:
• 1 cup apple cider or juice
• 1 cup Karo® Dark Corn Syrup
• 2 tablespoons butter
• 1/4 teaspoon Spice Islands® Ground Saigon Cinnamon
• Dash Spice Islands® Ground Nutmeg
• 1/2 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract

Preparation

Step 1

For PANCAKES: Combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt in a large bowl.


Combine milk, egg, pumpkin, oil, lemon juice and vanilla in a separate bowl. Beat with a whisk until smooth. Add to dry ingredients, stirring just until blended. Do not overbeat.


Heat a large skillet or griddle on medium high heat, adding a small amount of oil. Portion approximately 1/4 cup of batter on griddle, repeating to fill griddle. Cook pancake until bottom is brown and top has bubbles, about 2 minutes. Flip pancakes and continue cooking until bottom is browned. Serve immediately with Hot Apple Cider Syrup (recipe follows).


For APPLE CIDER SYRUP: Combine cider and corn syrup in a small saucepan on high heat. Bring to a boil, reduce heat and cook about 15 minutes until mixture has a syrupy consistency. Add butter, cinnamon, nutmeg and vanilla. Keep warm and serve over pumpkin pancakes.