pumpkin pancake heaven

It melts in your mouth, the fluffy pumpkiny cakes saturated with warm sweet buttery goodness. It is a little piece of seasonal heaven. Sarah first made me pumpkin pancakes with homemade buttermilk syrup last fall. I about died of happiness. I wanted to eat them every day. Thankfully some self defense mechanism kicked in and gave me temporary amnesia so I forgot how much I loved them. That is until fall came around again and the primordial instinct kicked in and my craving came back. 

Tonight was IHOP night at the Berget's. Every wednesday night is!  I had mentioned the above craving to Sarah last week, so tonight she made my pancake dreams come true. They were just as delicious as I remembered, maybe more. Do not let the fact that it is "buttermilk" syrup deter you from trying it. It is so delicious that you may find yourself licking the plate after you are done. I may or may not have done that tonight. Anyhow. Recipes are below. Try them, become addicted and hope that your craving amnesia kicks before you have to join food addicts anonymous. 

PUMPKIN PANCAKES

2 c instant pancake mix  (ie: Biskwick or Krusteaz)

2 t brown sugar

2 t cinnamon

2 eggs

1 can evaporated milk

1/2 c canned pumpkin

2 T vegitable oil

1 t vanilla

Mix the wet ingredients. Add dry ingredients and mix (if it looks too soupy, add a little more pancake mix). Cook like normal. Top with copious amounts of the below.

BUTTERMILK SYRUP

1 1/2 c sugar

3/4 c buttermilk

1/2 c butter

2 T Karo syrup

1 t (a little less than 1 t) baking soda 

2 t vanilla

Bring the top four ingredients to a boil for 2-4 minutes, stirring constantly. Turn off heat and add soda. Mixture will bubble up so you may want to do this over the sink if your pot is shallow. Then stir in vanilla. 

Enjoy on top of anything - pancakes, waffles, your plate, green beans, ham, potatoes, a finger, broccoli. Seriously, a hardy topping of this stuff will make anything taste good.