Pumpkin Pancakes and Syrup

2 TBS Sugar

2 Cups Flour

4 tsp Baking Powder

1 tsp Salt

1 tsp Cinnamon

4 Eggs

2 cups Milk

1 Cup Pumpkin

4 TBS Canola Oil
Put all dry ingredient into a zip lock bag and shake until mixed well. separate egg whites form yokes and whip egg whites in till they form soft peeks set aside. In a bowl put all wet ingredients including egg yokes and mix well. Then add dry ingredient and continue to mix. Fold in egg whites(this gives you a nice fluffy pancake. Cook on a griddle or pan until golden brown

Serve with homemade syrup and whipped cream.

Syrup

1 1/2 Cups Apple Cider(you can use apple juice)

1 Cup Brown Sugar

1 Cup Corn Syrup

4 TBS Butter

1 tsp lemon juice

1/2 tsp.Cinnamon

1/2 tsp nutmeg

Put all ingredient into a pan and Bring to a Boil on you stove top , continue to boil until you reach desired thickness.

Pumpkin Seeds

Megan and I for the past three years have carved pumpkins as a Hart, Stott Family Tradition. Last year Megan decided to try out a recipe she found and made really good pumpkin seeds and shared with us. Well my husband got hooked so this year we started an after Halloween Tradition of doing pumpkin seeds with all the pumpkin guts. We both enjoyed trying out all our flavor experiments.

Pumpkin seeds

Butter
Seeds

Any flavors you want to try.

This year we did Hot salt, Cinnamon and Sugar, Pickle, BBQ and Salt.

First off you want to clean all the orange gunk off of the pumpkin seed and set them a side in a thin layer to dry out completely. Melt some butter in a pan, we used three sticks of butter for 8 gutted pumpkins. Once the butter is melted dump all your seeds into the butter(after they have dried out) and let them hang out for a minute.

You will want to cover your cookie sheet with parchment paper then take a cup or two and mix the flavoring that you want in a bowl with you butter covered pumpkin seeds. After they are well seasoned and fully covered dump them out onto your cookie sheet in a thin layer. At this point you can sprinkle more seasoning if desired. Place them in the oven making sure to check on them every ten min, and stirring them around.

For the Pickle ones we used the juice from our favorite Pickle jar and let them marinate for 45 min(next year we might let them marinate over night to intensify the flavor) then spread them out onto the cookie sheet. The pickle ones browned up fairly fast so keep an good eye on them.

The BBQ we are going to try a different way next year our advice don't use liquid BBQ sauce maybe just try a dry rub or BBQ seasoning.

Oven temp is 400*

Bake for about 30 min or until golden brown and crispy.

Enjoy this Yummy Fall treat! Its a Family Favorite and my kids love them!