Pumpkin Pancakes with Cinnamon Syrup

Served in bed to be extra super nice.

Pumpkin Pancakes with Cinnamon Syrup
Adapted from Tastes Better From Scratch

Ingredients:
Syrup:
1/2 C. White Sugar
1/2 C. packed Brown Sugar
2 T. Flour
1 t. Ground Cinnamon
1 t. Vanilla Extract
1 C. Water

Pancakes:
1 C. Flour
1 1/2 T. Brown Sugar
1 t. Baking Powder
1/2 t. Baking Soda
1/2 t. Ground Allspice
1/2 t. Ground Cinnamon
1/4 t. Salt
3/4 C. Milk
1/2 C. Pumpkin Puree
1 Egg
1 T. Vegetable Oil
1 T. White Vinegar

Directions:
Stir all syrup ingredients together in a small saucepan over medium heat - consider going light on the flour at first or make sure you stir really, really well because I found that the flour clumped.  Let it come to a boil and stir occasionally until syrup thickens.  Remove from heat and set aside until needed.

Mix together remaining ingredients in a bowl.  Stir just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot.

This time two years ago:  Tarte Tatin