In honor of those memories tonight (this was composed on Wed. night) is breakfast for dinner night.

Pumpkin Pancakes with Cinnamon Orange Glaze
(adapted from heart-healthy living)
Pancakes:
2c flour
2T. baking powder
4T. brown sugar
(I used turbinado sugar)
1/2t. salt
1/2t. pumpkin pie spice
1 1/2c. fat-free milk
(I only had whole)
1/2c. frozen/refrigerated egg product
(I used 2 lg. eggs)
1c. canned pumpkin
Combine dry and whisk to break up.
Add wet and combine *do not over mix.
Butter or spray pan and cook on low until small bubbles form on the surface and flip.
Glaze:
1c. orange juice
2T. honey
2 1/2t. cornstarch
1/4t. ground cinnamon
Place all ingredients in a small skillet and simmer/stir until thickened.
*This recipe is perfect for making freezer pancakes for a quick weekday breakfast! Let the extras cool completely before freezing. To reheat just pop into the toaster.
