Directions

Pancake Directions

1. Preheat an electric griddle to 375 degrees or place a stove-top griddle or skillet over medium-high heat.
2. Sift the flour, whole wheat flour, sugar, baking powder, pumpkin spice and salt into a bowl and mix to combine.
3. Beat the egg slighting in a bowl and add the milk. Stir in the ¼ cup pumpkin puree. Add to the flour mixture and mix just until combined. The batter will still have small lumps.
4. Grease the pan or griddle lightly before each batch will ensure perfect pancakes.
5. Pour about 1/4 cup batter onto the hot griddle. Cook the pancakes until bubbles begin popping on top, about 2 minutes. Turn them and cook for about 1 minute. If the pancakes are not golden brown when it's time to turn them, the heat is too low or too high.
6. Serve immediately as the pancakes are done, or keep them warm in the oven as you continue cooking. Overlap pancakes slightly on a platter and place in the oven at 175 degrees. Serve with butter and cinnamon buttermilk syrup (recipe below).
7. Omit the whole wheat flour and use a total of 1 cup white Kamut flour.

Syrup Directions

1. Heat sugar, buttermilk, and butter in a saucepan over medium heat until the mixture starts to boil, about 5 minutes.
2. Remove the saucepan from heat and stir baking soda, cinnamon, Pinch of finishing salt and vanilla into the buttermilk mixture.
3. Serve over pancakes