"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pumpkin Pancakes & Cinnamon Syrup Recipe

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This recipe for Pumpkin Pancakes & Cinnamon Syrup, by , is from Berndt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 cups flour
2 Tbsp. light brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp.ground ginger
1/8 tsp. ground cloves
1 cup buttermilk
1/2 cup canned pumpkin not pumplin pie filling
1 large egg
2 Tbsp. melted butter, cool to room temperature
1 stp. vanilla extract

Cinnamon Syrup:
2 cups sugar
1 cup corn syrup
1/2 cup water
1 - 12 oz. can evaporated milk
2 tsp. vanilla extract
1 tsp. ground cinnamon

In a large bowl , whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside. In a medium bowl, whisk together buttermilk, egg, pumpkin, melted butter and vanilla. Add wet ingredients to the dry ingredients and stir until just combined. The batter will be thick. You can add a little more buttermilk, if you want thin pancakes. Cook on hot griddle, until bubbles begin to form; carefully flip pancake over. Cook 2-3 minutes on both sides.

Cinnamon Syrup: Measure sugar, corn syrup and water into a pot. Bring to a boil over medium high heat. Boil for 4 minutes and remove from the heat. Immediately whisk in the evaporated milk, vanilla and ground cinnamon. Serve warm over your yummy pumpkin pancakes. (Makes 3 cups)




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