plan for tomorrow morning

from tidyMom

Pumpkin Pancakes with Black Cinnamon Syrup

Yield: 16

Ingredients

• 2 eggs
• 1-1/4 cups buttermilk
• 4 TBSP melted butter
• 5 TBSP canned pumpkin
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1-1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• few drops of orange gel food coloring
Black Cinnamon Syrup (recipe from Not Martha)
• 1/2 cup granulated white sugar
• 1/2 brown sugar
• 2 Tablespoons all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1 cup water
• black food coloring gel

Instructions

1. Preheat a skillet over medium heat. Coat pan with no stick spray.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
3. Use an electric mixer to blend ingredients.
4. Add dry ingredients to wet
5. ingredients and blend with mixer until smooth. Add just a few drops of gel food coloring until you get a nice orange (it doesn’t take much).
6. Pour or scoop the batter onto hot skillet, using approximately 1/4 cup for each pancake.
7. When the batter stops bubbling and edges begin to harden, flip the
8. pancakes. They should be golden brown. This will take from 1 to 2 minutes.
9. Flip the pancakes and cook other side for the same amount of time, until
10. golden brown.
Black Cinnamon Syrup
11. In a saucepan combine all ingredients except for the food coloring gel. Bring to a boil, stirring continuously.
12. As it starts to heat, add in a little of the black food coloring and mix in, add more until it’s as dark as can be (it doesn’t take much). Allow it to boil for a few moments until the mixture has thickened.
13. Remove from heat and allow to cool enough to put into a Squeeze Bottle.

Notes

Note: You can make the syrup the night before and warm it by dipping the squeeze bottle in a bowl of warm water.