Pumpkin Cinnamon Pancakes (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 2 |
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Ingredients:
1 cup maple-flavor pancake syrup, log cabin original syrup(r) |
5 tablespoons chopped pecans, toasted, diamond(r) |
1 cup buttermilk pancake mix, aunt jemima(r) |
2/3 cup cold water |
1/3 cup canned pumpkin, libby's(r) |
1/2 teaspoon ground cinnamon, mccormick(r) |
1/8 teaspoon ground ginger, mccormick(r) |
nonstick vegetable cooking spray, pam(r) |
butter |
Directions:
1. Prep 5 minutes Cook 6 minutes Makes 2 servings
2. For pecan syrup, in a small microwave-safe bowl, combine maple syrup and pecans. Microwave on high for about 25 seconds or until hot. Set syrup aside and keep warm.
3. For pancakes, in a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger just until blended (do not overmix; batter should be lumpy).
4. Spray a heavy griddle with nonstick spray; heat griddle over medium heat. Spoon 2 tablespoons of the batter onto griddle to form each pancake. Cook about 2 minutes or until bubbles appear. Turn pancakes over and cook 2 minutes longer. Transfer pancakes to plates. Top with butter and warm syrup.
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