Description
Pancakes with Thanksgiving leftovers.
Ingredients
- FOR THE PANCAKES:
- 1-½ cup Pancake Mix
- 1 teaspoon Pumpkin Pie Spice
- 1 Tablespoon Light Brown Sugar, Packed
- ½ cups Pumpkin Puree
- 1 Tablespoon Canola Oil
- 1 teaspoon Vanilla
- ½ cups Water, Or More As Needed
- FOR THE SYRUP:
- 1-½ cup Cranberries
- ½ cups Sugar
- ½ cups Water
- ¼ cups Pure Maple Syrup
Preparation
For the pancakes:
In a medium mixing bowl, mix together the pancake mix, pie spice, and brown sugar.
In another bowl, whisk together the pumpkin puree, canola oil, vanilla and water. Add the pumpkin mixture to the pancake mixture and mix until well incorporated. If needed, add more water to obtain the right consistency.
If using an electric griddle, heat to 375ºF. If using a pan, preheat over medium heat and lightly grease with cooking spray or butter.
Pour about a 1/4 cup of the batter onto the griddle or pan. Let them cook until the edges start to look dry and bubbles form in the middle. Flip the pancakes with a spatula and continue to cook for another minute or two.
For the syrup:
Make the cranberry sauce by placing the cranberries, sugar, and water in a small saucepan and bring to a simmer. Continue to simmer for 10 minutes. Let cool for 15 minutes.
Put the cranberry sauce in a blender and add in the maple syrup; blend until incorporated.
Pour the cranberry syrup over the pancakes and serve.
