Pumpkin Spiced Pancakes - Sandra Lee

[Guest guest]

Pumpkin Spiced Pancakes

Show: Semi-Homemade Cooking with Sandra Lee

Episode: Brunch

 

Pecan Syrup:

1 cup maple-flavored pancake syrup

5 tablespoons pecans, toasted and chopped

 

Pancakes:

1 cup buttermilk pancake mix

1 cup cold water

1/3 cup canned pumpkin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Nonstick vegetable cooking spray

Butter, room temperature

 

Pecan Syrup Preparation:

Combine maple syrup and pecans in small microwave-safe

bowl. Heat in microwave on high until hot, about 25

seconds. Set pecan syrup aside and keep warm.

 

Pancake Preparation:

In a medium bowl, whisk pancake mix, water, pumpkin,

cinnamon, and ginger until just blended (do not over

mix; mixture should be lumpy).

 

Spray a heavy griddle with nonstick spray and heat

griddle over medium heat. Spoon 2 tablespoons of

batter onto griddle to form each pancake. Cook for 2

minutes or until bubbles appear, then turn pancakes

over and cook for 2 minutes longer. Transfer pancakes

to plates. Top with butter and serve with warm pecan

syrup.

 

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