I am so ashamed. I needed a quick, easy dinner to make tonight because I had class and now we're hurriedly packing for our trip to Florida this weekend for Denise's wedding, and I decided to make this recipe. Why am I ashamed? It is a Sandra Lee recipe. You know by now how much I hate Rachael Ray.... I hate Sandra Lee even more. Not only does she not know how to cook, but it's barely cooking at all. She has a recipe for Kung Pao Edamame that basically says "Heat up a jar of Kung Pao sauce and pour it over some edamame." Really.
But pumpkin pancakes sounded good, so here we go. It definitely was crazy-easy to make (what a surprise) and took about 10 minutes (again, surprise!) but it wasn't that great (SURPRISE TIMES THREE). They're kind of wet and not the best flavor. The topping was kind of odd. Not a make-again. I hate you, Sandra Lee.
Pumpkin Spiced Pancakes
Semi-Homemade with Sandra Lee
1 cup maple-flavored pancake syrup
5 tablespoons pecans, toasted and chopped
1 cup buttermilk pancake mix
1 cup cold water
1/3 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Nonstick vegetable cooking spray
Butter, room temperature
Pecan Syrup Preparation:
Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.
In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).
Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.
Yield: 2 servings