By Jamie Durrant

Herald Office Manager

It is the time of the year when it is pumpkin everything! I am totally fine with it because I love pumpkin. Wednesdays are breakfast-for-dinner nights at our house, and I decided we needed to have pumpkin everything. Oh, was it ever a delicious dinner. Especially with the buttery caramel syrup, which is great on any pancakes, waffles, French toast or even ice cream. Enjoy!

Pumpkin Pancakes

2 cups flour

1/3 cup sugar

5 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1 1/2 cups milk

2 eggs

1/2 cup oil

1 teaspoon vanilla

1 cup pumpkin puree

In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, cloves and nutmeg. In a medium bowl or measuring cup, whisk together the milk, eggs, oil, vanilla, and pumpkin.

Pour the wet ingredients into the dry ingredients, and stir until the batter comes together (a few lumps are OK). Let the batter rest 5-10 minutes.

Heat a large skillet or griddle over medium heat. Pour the batter by 1/4-cup scoops onto the skillet and cook 3-4 minutes, or until large bubbles appear. Flip and cook 2-3 minutes on the other side. Serve with the buttery caramel syrup and whipped cream.

Pumpkin Pie French Toast

12 slices of bread

4 eggs

3/4 cup milk

3/4 cup pumpkin

1 teaspoon pumpkin pie spice

In a medium-sized mixing bowl, whisk together the eggs, milk, pumpkin and pumpkin pie spice until smooth. Dip each side of the bread and cook on a hot and greased skillet or griddle. Flip after 1-2 minutes. Once all are cooked, serve with butter and maple syrup or try with the buttery caramel syrup.

Buttery Caramel Syrup

1/2 cup butter or margarine

1 cup sugar

1/2 cup evaporated milk

1 teaspoon vanilla

In a small saucepan melt butter over medium high heat, then add the remaining ingredients and slowly boil until it slightly thickens.  Serve over pancakes or waffles.