Pumpkin Pancakes and Spiced Syrup

I also made these this morning...we had a big can of pumpkin...I still have enough left to make pumpkin bread and/or pumpkin fudge!!!

Pumpkin Pancakes

Ingredients

2 cups all-purpose flour
3 Tbsp. packed brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
1-3/4 cups milk
3 eggs, lightly beaten
3/4 cup canned pumpkin
1/4 cup cooking oil


Directions

1. In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.

2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side).

3. Test Kitchen Tip: For some extra spice, add 1/2 teaspoon pumpkin pie spice or ground cinnamon to the flour mixture.


Spiced Syrup

Ingredients

1 cup maple-flavored syrup
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice or nutmeg


Directions

1. In a small saucepan combine syrup, margarine or butter, cinnamon, and allspice or nutmeg. Bring to boiling over medium-high heat; boil for 2 minutes.

2. Remove from heat; beat with a wire whisk until well combined. Serve warm. Cover and refrigerate remaining syrup for up to 1 week. Makes 1 cup.

both from bhg.com