Pumpkin Pancakes with Apple Cider Syrup

Ingredients

Pancakes:
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 1 egg
• 1/3 cup canned pumpkin
• 2 tablespoons Mazola Veg Plus! canola and vegetable oil blend
• 1 tablespoon lemon juice
• 1 teaspoon pure vanilla extract
• Mazola Veg Plus! canola and vegetable oil blend for skillet/griddle
Apple Cider Syrup:
• 1 cup apple cider or juice
• 1 cup BeeHive corn syrup
• 2 tablespoons butter or margarine
• 1/4 teaspoon ground cinnamon
• Dash ground nutmeg
• 1/2 teaspoon pure vanilla extract

Instructions

Pancakes:
1. Combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt in a large bowl.
2. In a separate bowl combine milk, egg, pumpkin, oil, lemon juice and vanilla. Beat with a whisk until smooth. Add to dry ingredients, stirring just until blended. Do not overbeat.
3. Heat a large skillet or griddle on medium high heat, adding a small amount of oil. Portion approximately 1/4 cup of batter on griddle, repeating to fill griddle. Cook pancake until bottom is brown and top has bubbles, about 2 minutes. Flip pancakes and continue cooking until bottom is browned. Serve immediately with Hot Apple Cider Syrup (below).
4. Continue cooking pancakes until all batter has been used.
Syrup:
5. Combine cider and corn syrup in a small saucepan over high heat. Bring to a boil, reduce heat and cook about 15 minutes until mixture has a syrupy consistency.
6. Add butter, cinnamon, nutmeg and vanilla. Keep warm and serve over favourite pancakes.