Pumpkin Pancakes With Apple Cider Syrup

Ingredients:

• 1 ½ Cups Buttermilk
• 1 Cup Pumpkin Puree, canned is fine!
• 1 Egg
• 2 Tablespoons Vegetable Oil
• 2 Cups All-Purpose Flour
• 3 Tablespoons Brown Sugar
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Allspice
• 1 teaspoon Ground Cinnamon
• ½ teaspoon Ground Ginger
• ½ teaspoon Salt
• APPLE CIDER SYRUP:
• 1/2 Cup White Sugar
• 1 Tablespoon Cornstarch
• 1 teaspoon Ground Cinnamon
• 1 Cup Apple Cider
• 1 Tablespoon Lemon Juice
• 2 Tablespoons Butter
• 1 Apple peeled, cored, and chopped

Instructions:

1. In a bowl or blender, mix together the milk, pumpkin puree, egg, and oil.

2. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl.

3. Stir both mixtures together, just enough to combine.

4. Heat a lightly greased griddle over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ Cup for each pancake.

5. Let the tops of the pancakes start to bubble before flipping.Brown on both sides and serve hot.

6. To make the apple cider syrup, add sugar, cornstarch, and cinnamon to a saucepan. Whisk to combine. Add Apple Cider and lemon juice. Cook over medium heat until mixture begins to boil. Boil until it thickens. Remove from heat and add the 2 Tablespoons of butter. Transfer to a blender with your cut up apple and blend until smooth. Store in fridge or serve warm. If storing in the fridge, reheat before serving.