Pumpkin Pancakes with Spiced Maple Syrup

Happy Halloween!

What a weekend! I was pleased to host some of my very good friends at my apartment this weekend. After a fun Friday night partying in Downtown Burlington, a few of us woke up Saturday feeling – well, like hell. What better way to cure a hangover than a delicious, stick-to-your-ribs breakfast? I rolled up my sleeves, put on a pot of coffee, and treated my house guests to warm Pumpkin Pancakes with  Spiced Maple Syrup. These turned out light and fluffy and are a perfect late fall treat!

 

SPICED SYRUP

Ingredients
8-10 oz Pure Vermont Maple Syrup
1 3″ cinnamon Stick
1 pinch nutmeg
1 pinch ginger
1 MacIntosh apple, peeled, cored, and cut into slices.

Instructions
Pour 8-10 oz. pure Vermont maple syrup in a sauce pan. Add cinnamon stick and apple slices. Sprinkle in nutmeg and ginger.
Bring to a low simmer over medium heat. (about 8-10 minutes). Reduce to medium-low heat, and cover. occasionally stir syrup. This can stay on the burner until ready to serve.

PUMPKIN PANCAKES
makes 12 pancakes

Ingredients
2 cups all-purpose flour
4 Tbs brown sugar
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp ground clove
1/2 teaspoon ground ginger
1/2 teaspoon fine sea salt
2 cups milk
1 cup pumpkin puree
1 large egg
2 Tbs vegetable oil
2 Tbs lemon Juice

Instructions
In a mixing bowl, combine milk, pumpkin, egg, oil and lemon juice. In a separate bowl combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture to incorporate

Heat unsalted butter in a frying pan or griddle over medium heat and drop half-cups of pancake mix onto batter. You know a pancake is ready to flip when you see small bubbles start to surface through the batter. Flip, cook, plate. Top with syrup, garnish with sifted powdered sugar.