Pumpkin Pancakes with Buttermilk Syrup

I know, Thanksgiving is over, but if you have leftover pumpkin puree, try these fabulous pancakes!  They aren't overly sweet so they're fabulous with this buttermilk syrup.

Pumpkin Pancakes:
2 eggs (or 1 egg, 1 egg white)
1 c. flour
1/2 c. whole wheat flour
1/2 c. oatmeal
1 3/4 c. fat-free buttermilk (or can use regular milk and add some lemon juice to curdle it)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
3/4 c. canned pumpkin puree

1.  Beat eggs well until somewhat frothy.
2.  Add other ingredients except pumpkin and mix.
3.  Add pumpkin and mix again.

Buttermilk Syrup (Lou Grant)
1 1/2 c. sugar
3/4 c. buttermilk
2 TB corn syrup
1/2 c. butter
1 tsp. baking soda
2 tsp. vanilla

Combine first 4 ingredients in large saucepan.  Bring to a boil; boil for 7 minutes, stirring constantly.  Remove from heat.  Add soda and vanilla (it will foam up so use a deep pan.)  Makes about 2 cups.

**Note:  If you don't have buttermilk for these recipes, use regular milk and add lemon juice or vinegar to curdle it slightly.  Enjoy!!

Whole Wheat Hotcakes

Here is an easy way to start using your wheat berries (small, hard kernel) in your food storage! I've made these several times and you'll get fluffy pancakes as long as you whip the eggs until stiff! If not, they'll have more of a crepe consistency.

Whole Wheat Hotcakes by Lesli Goodman
Night before:
Pour 3/4 c. wheat into 1 c. water. Bring to a boil and let sit overnight in water.

In the morning, put wheat berries into blender and add:
1 T. honey
1/2 tsp salt
3 egg yolks (save whites!)
Blend 1 minute in blender.

In a separate bowl, whip the 3 egg whites until stiff and then fold in wheat mixture.
Cook on hot, greased griddle. Enjoy!