By Caroline King

Today’s Sweet: Pumpkin Pancakes & Cinnamon Cream Syrup
Halloween is synonymous with fall, sweaters, cider, candy, and my personal favorite: pumpkin. Pumpkin cookies, pumpkin pie, pumpkin-shaped candies. I needed to include pumpkin in the breakfast arena, so here we have pumpkin pancakes. I’ve seen a few recipes here and there. I put some ideas together and came up with these handsome guys.
Whisk:
1 1/4 cups cake flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
In a separate bowl, whisk together:
1 cup buttermilk
1/2 cup canned pumpkin puree
2 tablespoons melted butter
1 egg
1 teaspoon vanilla
Fold mixture into dry ingredients. Melt some butter in skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side and serve with butter and syrup.
There are a few syrup ideas that can work. A maple with butter and a touch of cinnamon. Or there is a cinnamon cream syrup, which is a family favorite, that is dreamy with these pumpkin pancakes. Here’s the recipe:
Cinnamon Cream Syrup:
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon cinnamon
1/2 cup evaporated milk
In a small saucepan, combine sugar, corn syrup, water and cinnamon. Bring to boil over medium heat, stirring constantly. Cook and stir 2 minutes. Remove from heat and cool 5 minutes; stir in evaporated milk. Serve warm.