Name: Pumpkin Pancakes with Apple Cider Syrup
Ingredients: 2 cups flour (I use at least 1/2 freshly ground white wheat flour); 3 Tb brown sugar; 2 tsp baking powder; 1 tsp baking soda; 1 tsp ground all spice; 1 tsp ground cinnamon; 1/2 tsp ginger; 1/2 tsp salt; 1 1/2 cup buttermilk (I do an overflowing 1/2 cup); 1 cup pumpkin puree; 2 eggs; 2 Tb canola oil; 2 Tb vinegar; 3/4 Cup sugar; 1/4 cup brown sugar; 2 TBs cornstarch; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 2 cups fresh apple cider (or juice would work); 1 Tbs fresh lemon juice; 1/2 tsp vanilla; 1/4 cup butter

Ingredients

Scale

Pumpkin Pancakes

2 cups flour (I use at least 1/2 freshly ground white wheat flour)
3 Tb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cup buttermilk (I do an overflowing 1/2 cup)
1 cup pumpkin puree
2 eggs
2 Tb canola oil
2 Tb vinegar

Apple Cider Syrup

3/4 Cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or juice would work)
1 Tbs fresh lemon juice
1/2 tsp vanilla
1/4 cup butter

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Instructions

Pumpkin Pancakes:

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.

For the Apple Cider Syrup:

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.