Recipe: Pumpkin Pancakes with Apple Cider Syrup

PUMPKIN PANCAKES WITH APPLE CIDER SYRUP

1 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 egg
1/3 cup canned pumpkin puree (not sweetened)
2 tablespoons vegetable oil or corn oil
1 tablespoon lemon juice
1 teaspoon vanilla extract
Apple Cider Syrup (recipe follows)

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.

APPLE CIDER SYRUP

1 cup apple cider OR apple juice
1 cup Karo Dark Corn Syrup
2 tablespoons butter
1/4 teaspoon ground cinnamon
Dash ground nutmeg
1/2 teaspoon vanilla extract

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.

Makes 4 servings
Source: Karo Corn Syrup