Pumpkin Pancakes with Apple Syrup

These two recipes are surprisingly easy and dangerously delicious. This is "The Preferred Breakfast" at our house, earning rave reviews and sloppy kisses from the troops. We first had them over the summer when my friend Missy made them for us. I squeezed her for the recipe.

The pancakes are light, fluffy, cheap, and easy--like a few girls I knew in high school. They have a hint of pumpkin flavor, but they do not scream "pumpkin alert!" Sometimes I eat these alongside scrambled eggs and salsa.I amazed myself with the apple syrup. It. was. excellent.
Pumpkin Pancakes
Beat 2 eggs, then add:
3/4 cup Pumpkin
2 Tbs Sugar
1/2 tsp each: ginger, cinnamon, nutmeg, soda , salt
1 1/4 tsp baking powder
1/4 cup applesauce (I like cinnamon applesauce)

Mix until smooth using a hand-mixer with beaters.

Now add:

1 1/2 cups Flour (I used all-purpose; Missy uses whole wheat)
1 1/2 cups of skim milk

Mix until smooth. Batter is loose.
Cook on the griddle, using 1/3 cup scoop to measure, and serve! Makes about 15 pancakes, 98 calories each*.

Syrup:
Mix in a saucepan:
1 cup sugar
2 Tbs Corn Starch
Add:
2 cups Apple cider or juice
2 Tbs Lemon Juice

Whisk

Bring to boil; Boil two minutes, letting it get wild and frothy, whisking several times while it is boiling; serve over pancakes

I (very) often make a double batch of pancakes and store them in the fridge, serving them all week. They reheat just fine!

Total Calories:
Pancakes: 75 calories each (I know. Crazy, huh?)
Syrup: approximately 25 calories per Tbs (Aunt Jemima original is 52 cals per Tbs!)