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Friday, September 02, 2005

Spicy Pumpkin Pancakes & Maple Pecan Syrup

Perhaps the most versatile food.. the pancake. French toast always used to be my favorite, but the ever versatile pancake has stolen my heart! Below is a great recipe for all you pumpkin lovers. A great fall treat or whenever the mood may hit!

Pancake:
2 & 1/3 c Bisquick mix (or generic alternative)
1/3 c. canned pumpkin (not the pumpkin pie mix)
1 & 1/4 c milk
1/4 c oil
2 T sugar
1/4 t cinnamon
1/4 t nutmeg
1/4 t ginger
2 eggs

-mix all ingredients together until blended.
-pour batter by about 1/4 c onto a hot griddle.
-cook until edges are dry and flip.
-Serve with syrup (recipe follow below)

Maple-Pecan Syrup:
1 c maple flavored syrup
1 T butter/margarine
1/4 c chopped pecans ( I used walnuts)

Heat syrup and butter until butter is melted. remove from heat stir in nuts

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