Pumpkin Pancakes With Pumpkin Spiced Latte

As some of you already know i just got a new job and i have been so busy that i have not been able to post anything in a while and for that i do apologize but i am pleased to be back! On that note... lets get started!

Its the first day of October and i could not be more excited for this time of year =) As I've told you guys before i love the fall, it just makes me want to stay in bed cozy watching old movies with a nice cup of hot coco um lol, and not to mention The farmers market are blooming with pumpkins, apples and peaches so for these couple of weeks i will be creating super fresh and comforting dishes all dedicated to this beautiful time of year. My first fall dish is an old time favorite pumpkin pancakes accompanied by a Starbucks inspired pumpkin spice  latte.


{For the pancakes}

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
•  1 tablespoon white sugar 
• 1 1/4 cups milk
• 1 egg 
• 3 tablespoon melted butter 
• 1/2 cup 100% canned pumpkin 
• 1 teaspoon  ground cinnamon 
• 1 teaspoon ground cloves 
• 1 teaspoon ground ginger 
• 1 teaspoon ground nutmeg 

{For candied pecans}

• 1 cup pecans 
• 1/4 cup pumpkin spiced simple syrup. recipe follows>

Bake in a 350 degrees oven for about 15 to 20 minutes.


Sift the flour, baking powder, salt and sugar in a large bowl.
Add the milk and egg, mix till combined.
Add the melted butter.
In a separate bowl mix the pumpkin and all of the spices, add the mixture to the pancake mixture making sure not to over mix.
Cook over medium to low heat. Serve with hot real maple syrup and candied pecans.

 Makes about 12 small pancakes.


{For pumpkin spiced latte}

• 1/2 cup espresso or strongly-brewed hot coffee
•  pumpkin spice syrup to your liking 
• 1 cup steamed milk
• 1 tablespoon instant coffee granules (Sanka brand preferred) 
• 1/2 cup heavy cream
• 1 tablespoon powder sugar

Whip the heavy cream and powder sugar. Set aside
Pour the hot coffee, syrup and coffee granules in serving cups, add the milk last and top with the whipped cream and cinnamon and enjoy!

                             


{Pumpkin Spice Simple Syrup}

• 2/3 cup sugar
• 1/2 teaspoon vanilla
• 1 cup water 
• 2 sticks cinnamon
• 6 cloves 
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg 
• 1/3 cup pumpkin puree

Add all of your ingredients except the pumpkin to a sauce pan and simmer till a light syrup consistency forms, then add the pumpkin, mix and remove from heat and pass it through a sieve to catch all the large pieces of spices. Add to pecans and latte. You can refrigerate the rest if leftover. Enjoy!

A few seasonal gatherings!