Pumpkin Cinnamon Pancakes

• 1 cup maple-flavor pancake syrup, Log Cabin Original Syrup(R)
• 5 tablespoons chopped pecans, toasted, Diamond(R)
• 1 cup buttermilk pancake mix, Aunt Jemima(R)
• 2/3 cup cold water
• 1/3 cup canned pumpkin, Libby's(R)
• 1/2 teaspoon ground cinnamon, McCormick(R)
• 1/8 teaspoon ground ginger, McCormick(R)
• Nonstick vegetable cooking spray, Pam(R)
• Butter

1. Prep 5 minutes Cook 6 minutes Makes 2 servings
2. For pecan syrup, in a small microwave-safe bowl, combine maple syrup and pecans.
3. Microwave on high for about 25 seconds or until hot.
4. Set syrup aside and keep warm.
5. For pancakes, in a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger just until blended (do not overmix; batter should be lumpy).
6. Spray a heavy griddle with nonstick spray; heat griddle over medium heat.
7. Spoon 2 tablespoons of the batter onto griddle to form each pancake.
8. Cook about 2 minutes or until bubbles appear.
9. Turn pancakes over and cook 2 minutes longer.
10. Transfer pancakes to plates.
11. Top with butter and warm syrup.

mapleflavor, pecans, buttermilk pancake mix, cold water, pumpkin, ground cinnamon, ground ginger, spray, butter

Taken from www.foodnetwork.com/recipes/sandra-lee/pumpkin-cinnamon-pancakes-recipe.html (may not work)