Pumpkin Pancakes with Black Cinnamon Syrup

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.
3. Use an electric mixer to blend ingredients.
4. Add dry ingredients to wet ingredients and blend with a mixer until smooth. Add just a few drops of gel food coloring until you get a nice orange.
5. Pour or scoop the batter onto a hot skillet, using approximately 1/4 cup for each pancake.
6. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be golden brown. This will take from 1 to 2 minutes.
7. Flip the pancakes and cook other side for the same amount of time, until golden brown.
8. In a saucepan combine all ingredients except for the food coloring gel. Bring to a boil, stirring continuously.
9. 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.
10. Remove from heat and allow to cool enough to put into a squeeze bottle.