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Sunday, November 6, 2011

You can NEVER have too much PUMPKIN...

can you???? 


This is a GREAT pumpkin recipe for a cold, lightly snowing (ok, SNOW at all) need some WARM and COMFY smells breakfast.... Like Sunday morning..... 

The fun thing about this recipe is I've had it for a long time... I use to make it when my first 2 children were little... but I somehow forgot about it... probably with life's crazy crazes! I was digging through my OLD recipe book looking to re-BOOST my menu planning... and stumbled across this recipe again.... and I just can't WAIT to whip them up again! But as I was browsing around THE SISTERS CAFE again.... I found that they too had this recipe!  (there were a few variations - but the picture just made me have a hankering for a big ol' hunk of a ....... 


2 cups flour 
3 Tbsp 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 Tbsp canola oil
2 Tbsp vinegar
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.
*The variation my recipe had was to use 2 tsp PUMPKIN PIE SPICE instead of the allspice, cinnamon & ginger and 1/2 tsp nutmeg.  

Apple Cider Syrup
 (Perfect over Pumpkin Pancakes)
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
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.

Pecan Topping.... optional, but you are going to want to make it mandatory! 
2 TBSP butter 
1 cup pecans (halves of whole) 
about 1/4 cup brown sugar 

Melt butter in a skillet.  Mix in pecans and sprinkle with the brown sugar. Mix, and let caramelize on medium heat for about 5 minutes.  Stirring occasionally.  Do not let the mixture burn....  top your pancakes and apple cider syrup.... mmmmmmmmm OH ...... SO....... DEEE-LIGHT..... FUL!  mmmmmmmmmm! 

Is your mouth just WATERING!?!?!  
Oh how I wish it weren't Fast Sunday today.... :) 
 Maybe this will be Monday night dinner!  ... oh, and let me just add... the smell is DEEE-VINE!  I just remember getting up to make these before I would get the kids up for school, and everytime.... the SMELL would just "wake" them up... in a great mood of course! (and trust me... they were NOT morning people!) 

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