Pumpkin Pancakes with Black Cinnamon Syrup
These were fun to make. I took a little bowl of the batter before adding pumpkin (sweet potato/yam works too) and food coloring for the green stem. Loved the black syrup. Next time I definitely want to put in a squirt bottle for kids to decorate (see tip). (favorite pumpkin waffle recipe is in 2009 taste of home)
Ingredients
Syrup
- 1/2
- cup granulated sugar
- 1/2
- cup packed light brown sugar
- 2
- tablespoons Gold Medal® unbleached all-purpose flour
- 2
- teaspoons ground cinnamon
- 1
- teaspoon vanilla
- 1
- cup water
- Black food color
Pancakes
- 2
- cups Original Bisquick® mix
- 1
- cup milk
- 2
- eggs
- 1/2
- cup canned pumpkin (not pumpkin pie mix)
- 2
- tablespoons granulated sugar
- 1/2
- teaspoon ground cinnamon
- Pinch of nutmeg
- Red and yellow (or orange) food color
Directions
- 1In 1-quart saucepan, heat Syrup ingredients to boiling, stirring constantly, slowly adding enough black food color to completely color the mixture black. Stir constantly while boiling a few more minutes until mixture thickens. Remove from heat; set aside.
- 2In large bowl, stir together Pancake ingredients until well combined. Spoon batter onto hot greased griddle; cook until golden, 2 to 3 minutes each side.
- 3Transfer to serving plates; top with syrup, and serve warm.
Expert Tips
Pour syrup into a squeeze bottle so kids can “draw” spooky designs on their pancakes!
Add 1/2 cup chocolate chips to the batter for pumpkin-chocolate chip pancakes.
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