Fall Break Begins with Pumpkin Pancakes

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I love fall. 
Cool mornings and mild afternoons are my favorite. 
I was in the mood for pancakes this morning. Since my 10 year old has talked about her Pumpkin Roll Marathon at Gramma’s last weekend (my mom makes enough in one day for all fall family holiday dinners, then freezes them), well… I was in the mood for pumpkin, too.

I gave it a try.

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Pumpkin Pancakes
1 cup buttermilk*
1 – 1 1/4 cup self rising flour
1/4 cup pumpkin
1 TBSP honey
1 tsp vanilla
Stir until well blended. Cook in sprayed/buttered hot skillet.
Makes 6-8 6″ pancakes.

Sweet Cream Cheese Butter
2 oz. cream cheese, room temp
1 oz. Butter, room temp
2 TBsp. Confectioner’s sugar
Blend well. Dollop onto hot pancake.

Fast Salted Caramel Sauce
In sauce pan, heat 2 oz butter with 1/4 cup brown sugar and 2 TBsp milk or cream until melted and smooth.  Add sea salt to taste. Drizzle over pancakes. 

Optional: sprinkle with toasted pecans or walnuts.

*add 1 TBSP white vinegar to 1 cup milk, let it sit a few minutes to ‘sour’ milk

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