Monday, October 14, 2013

Pumpkin pancakes and Buttermilk Syrup

Last night I made breakfast for dinner and I've been wanting to try these Pumpkin Pancakes from Pioneer Woman. I changed the recipe just a little and made Buttermilk Syrup to go with them. Before we ate I didn't tell the kids they were pumpkin because I didn't know if they would think that was gross or what. But after the first bite all I heard from them was how yummy they were. I think Colin's words were, "I don't know if it's the pancakes or the syrup, but this is the best thing you've ever made." Really? Wow. To get a food compliment from that boy is HUGE. Logan loved them as well and ate a ton of them (5 or 6) and Trevor raved, like always since that boy will eat anything. This recipe is definitely a keeper and something that will be fun to make in the fall for special breakfasts or for a fun dinner. Here are the recipes:

Pumpkin Pancakes (this recipe made 30 silver dollar pancakes)
1 1/2 cup flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 tablespoon sugar
1 cup canned pumpkin (or fresh pureed pumpkin)
1 egg
1 1/2 teaspoon vanilla
1 1/4 cup milk
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Mix dry ingredients and spices. In a separate bowl combine the wet ingredients and mix until well blended. Mix into dry and stir until moistened. (I added chocolate chips to half the batter).

Buttermilk Syrup (tastes like caramel)
In a sauce pan melt 1 stick of butter. Add 1 tablespoon corn syrup, 1 cup sugar and 1/2 cup buttermilk (or 1/4 cup sour cream and 1/4 cup milk). Bring to a boil over medium-low heat, stirring constantly. Immediately remove from heat and do not allow to come to a full boil or it will curdle. Stir in 1 teaspoon vanilla and 1/2 teaspoon baking powder. It will foam up, so make sure the pan is big enough. Serve while still warm.