Hmmm…

The last post dealt with family meals. It got me a-thinking…With it being glorious fall right now, I decided to share a yearly tradition David and I have developed: making pumpkin pancakes together. Enjoy!

Pumpkin Pancakes with Apple Cider Syrup

For the pancakes:
1 Cup all-purpose flour
2 Tablespoons brown sugar
dash of salt
2 teaspoons baking soda
1 Cup milk
2 Tablespoons vegetable oil
1 egg
1/2 teaspoon cinnamon
1/2 Cup canned pumpkin
1/2 Cup sour cream
Combine all ingredients. Batter will be lumpy. Spray griddle with cooking spray or melt a pat of butter. Cook pancakes on griddle using medium heat until bubbles rise to the surface and edges are brown. Turn and bake until golden brown. Texture will be moist and velvety.

For the syrup:
1/2 Cup sugar
1 Tablespoon cornstarch
1/4 teaspoon pumpkin pie spice
1 Cup apple cider or apple juice
1 teaspoon lemon juice
1/2 Cup butter
Mix sugar, cornstarch, and spice in a medium saucepan. Stir in apple cider and lemon juice. Cook over medium heat, stirring frequently, until it boils. Turn heat to low and allow syrup to thicken. Add butter, stirring in one Tablespoon at a time. Remove from heat. Refrigerate any unused syrup for another morning (or evening!).