Ingredients
Pecan Syrup
- 1 cup pancake syrup
- 5 tablespoon pecans
Pancakes
- 1 cup pancake syrup
- 5 tablespoon pecans
- 1 cup pancake mix
- 33/50 cup water
- 33/100 cup canned pumpkin
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground ginter
Preparation
Baking Directions:
PECAN SYRUPCombine 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.
PANCAKESIn a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not overmix; 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 bubble appear, then turn pancakes over and cook for 2 minutes longer.
Transfer pancakes to plate.
Serving Directions:
Top with butter and serve with warm pecan syrup.
