Beth's Spiced Pumpkin Pancakes and Orange Cinnamon Syrup

SPICED PUMPKIN PANCAKES WITH ORANGE CINNAMON SYRUP
Makes 24 pancakes (serve 6-8 people)

Ingredients
1 ¾ cup (420 ml) (pumpkin puree (NOT pumpkin pie filling)
3 eggs
3 tbsp (22 ml) pumpkin pie spice *SEE NOTE
2 cups (240 g) of flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) salt
2 tbsp (30 ml) sugar
1 ¾ cup (420 ml) of milk
4 tbsp (30 ml) melted butter
1 tbsp (7.5 ml) orange zest

Citrus Syrup
1 cup (240 ml) of pure maple syrup
1 tbsp (7.5 ml) orange zest
1 cinnamon stick

*NOTE: To make your own combine:
2 Tbsp (15 ml) of Cinnamon
1 tsp (5 ml) ground ginger
1 ½ (7 ml) tsp ground nutmeg
½ tsp (2.5 ml) ground cloves


METHOD:
In a medium saucepan combine syrup, zest and cinnamon stick. Heat over low flame. This will warm the syrup and infuse it with the zest and cinnamon flavors.

Meanwhile, in a large bowl whisk together the pumpkin, spice, and eggs until smooth.

In a separate smaller bowl whisk together flour, baking powder, salt and sugar. Add the milk, whisk until smooth.

Pour flour mixture into pumpkin mixture until stir until combined and then add add the melted butter and orange zest Stir until smooth.

Heat griddle on a medium-high flame until hot. You will know when it's ready when a drop of water sizzles and bounces on the pan.

Laddle out batter to form a 3-4 inch pancake. Once you see edges begin to dry and the pancake bubbles, flip. Cook on the opposite side for another minute or so.

Stack 3-4 pancakes high, top with a pat of butter and drizzle the warm syrup over the top. ENJOY!