Pumpkin Pancakes and Praline Sauce
1 can of canned pumpkin
2 cups flour
4 tablespoons sugar
dash of salt
4 teaspoons baking powder
2 cups milk
2 teaspoons cinnamon
1 cup sour cream
2 8-ounce packages cream cheese, softened
In a large bowl combine all the ingredients except the cream cheese.
Bake small pancakes on a heated griddle until edges are brown and
bubbles rise to the surface; turn and bake until golden. The
pancakes will be very light. While warm spread with cream cheese and
roll like a crepe. Serve with hot praline sauce.
2 cups of toasted walnuts, chopped
2 sticks of butter
dash of cinnamon
3 cups light Karo Syrup
3/4 cup dark brown sugar
1 Tablespoon vanilla
1/4 teaspoon of maple flavoring
Combine, and heat to boiling on medium, continue until thickened.
Serve over pancakes.
Serves 8 to 10