Pumpkin Spiced Pancakes (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 2 |
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Ingredients:
1 cup maple-flavored pancake syrup |
5 tablespoons pecans, toasted and chopped |
1 cup buttermilk pancake mix |
1 cup cold water |
1/3 cup canned pumpkin |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
nonstick vegetable cooking spray |
butter, room temperature |
Directions:
1. Pecan Syrup Preparation:
2. Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.
3. Pancake Preparation:
4. In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).
5. Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.
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