Pumpkin Pancakes

This is a great recipe for Thanksgiving breakfast or brunch.  The cinnamon syrup is optional, but adds so much to the recipe.  If you don't have whole wheat flour, use all purpose only.  These can be embellished with dried cranberries, if you like.  If you have extra pumpkin puree, don't throw it out - I'll give you something to use it for tomorrow. 

  1 Cup whole wheat flour                                                        1/2 Cup pumpkin

  1 Cup All Purpose Flour                                                         2 Tbl oil

  1 Tbl sugar                                                                          Cinnamon Syrup:

  2 Tsp baking powder                                                              1/2 Cup white sugar

  1/2 Tsp salt                                                                            1/2 Cup packed brown sugar

  1/2 Tsp cinnamon                                                                   1 Tsp cinnamon

  2 Large Eggs                                                                         1 Tsp vanilla extract

  1 Cup milk                                                                             1 Cup water

Pancakes:  Whisk together the flours, sugar, baking powder, salt, and cinnamon.  In another bowl, whisk the eggs, milk, pumpkin, and oil together.  Mix the pumpkin mixture in with the dry ingredients. Stir just until combined.  Pour 1/4 cup of batter onto a hot,  greased griddle. When bubbles appear, flip and continue cooking.

Syrup:  Stir the ingredients together in a small sauce pan and bring to a boil over medium heat, stirring occasionally.  Boil and stir until it thickens.  Remove from heat and set aside until needed.