Pumpkin Pancakes and Apple Cider Syrup

2 cups flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon all spice
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1 1/2 cup buttermilk ( substitute with 1 1/2 cup milk and 1 1/2 tablespoons lemon juice and let it stand and thicken for ten minutes)
1 cup pumpkin puree
2 eggs
2 tablespoons canola oil
2 tablespoons vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and then stir into pumpkin mixture just until combined. Heat your pan or griddle, using a 1/4 cup mix for each pancake. Brown on both sides and serve hot with apple cider syrup.

Apple Cider Syrup

3/4 cup sugar
1/4 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups apple juice
1 tablespoon lemon juice
1/2 teaspoon vanilla
1/4 cup butter
1/2 cup Pecans
Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter and vanilla. Add pecans.