Pumpkin Pancakes

Wow are these amazing! I got the recipe from my friend Kristy's blog. My kids just kept asking for more, and the sauce makes them even better. Try them, you won't regret it.

2 c all-purpose flour
3 Tb packed brown sugar
1 Tb baking powder
1/2 tsp salt
1-3/4 c milk
3 eggs, lightly beaten
3/4 c canned pumpkin
1/4 c cooking oil
2-3 Tb pumpkin pie spice

1. In a large bowl, combine dry ingredients. In a second bowl, combine wet ingredients. Stir milk mixture into the flour mixture until slightly lumpy.
2. Cook as you normally cook pancakes. Do you really need me to tell you how to do that?! :)
3. We use a caramel syrup instead of maple syrup for these.

1/2 cup packed brown sugar

1 tablespoon cornstarch
1/4 cup water

1/3 cup half-and-half or light cream

2 tablespoons light-colored corn syrup

1 tablespoon butter1/2 teaspoon vanilla

In a heavy saucepan combine brown sugar and cornstarch. Stir in water. Stir in half-and-half or light cream and corn syrup. Cook and stir until bubbly (mixture may appear curdled). Cook and stir for 2 minutes more. Remove saucepan from heat; stir in butter and vanilla.

Sometimes I add chopped pecans to the caramel sauce.
Delicious!