Pumpkin Pancakes

Tomorrow is National Pancake Day. National Pancake Day originated in 2006 and is a throw-back to the traditional pancake breakfast eaten on Fat Tuesday during Mardi Gras. In honor of the national food holiday, I celebrated by making these hearty pancakes for breakfast on Sunday morning.

PUMPKIN PANCAKES with MAPLE CREAM SYRUP

Pancakes
1 ½ c all-purpose flour
½ c whole wheat flour
2 T brown sugar
2 t baking powder
1 t ground cinnamon
½ t salt
½ t ground ginger
½ t ground nutmeg
1 ½ c skim milk
½ c canned pumpkin
1 egg white
2 T canola oil

In a large bowl, combine the first eight ingredients. Combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.

Pour batter by ¼ cupfuls onto a hot griddle coated with nonstick cooking spray; turn when bubbles form on top. Cook each until second side is golden brown. Makes about 12 pancakes.

Syrup
1 c maple syrup
½ c fat-free half-and-half
2 T margarine, melted
1 T cornstarch
1 t vanilla

Mix syrup, half-and-half, margarine, and cornstarch together in medium saucepan using whisk. Bring to boiling over medium heat, stirring frequently. Reduce heat and continue to simmer until syrup is thickened. Mix in vanilla. Serve warm over pancakes or waffles.