Pumpkin Pancakes with Black Cinnamon Syrup

Ingredients

• 0.3 tsp allspice 
• 0.5 tsp double-acting baking powder 
• 0.5 tsp baking soda 
• 0.5  brown sugar 
• 4 TBSP butter melted
• 1.3 cups buttermilk 
• 5 TBSP pumpkin puree canned
• 2 teaspoons cinnamon 
• 2  eggs 
• 2 Tablespoons flour all-purpose
• 16 servings decorating gel black
• 0.3 cup granulated sugar 
• 0.5 cup granulated sugar white
• 3 drops purple gel food coloring 
• 0.3 tsp salt 
• 1 teaspoon vanilla 
• 1 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• blender
• hand mixer

Directions

1. Preheat a skillet over medium heat. Coat pan with no stick spray.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.Use an electric mixer to blend ingredients.
3. Add dry ingredients to wetingredients and blend with mixer until smooth.
4. Add just a few drops of gel food coloring until you get a nice orange (it doesn’t take much).
5. Pour or scoop the batter onto hot skillet, using approximately 1/4 cup for each pancake.When the batter stops bubbling and edges begin to harden, flip thepancakes. They should be golden brown. This will take from 1 to 2 minutes.Flip the pancakes and cook other side for the same amount of time, untilgolden brown. In a saucepan combine all ingredients except for the food coloring gel. Bring to a boil, stirring continuously. As it starts to heat, add in a little of the black food coloring and mix in, add more until it’s as dark as can be (it doesn’t take much). Allow it to boil for a few moments until the mixture has thickened.
6. Remove from heat and allow to cool enough to put into a Squeeze Bottle.