Cinnamon-Pumpkin-Pecan Pancakes!

Ingredients

Serves 3 - 4 people

3 cups of Aunt Jemima's Pancake Mix (the "just-add-water" kind)

2 cups of water

1/2 cup of pumpkin purée

1/2 cup of Hershey's Cinnamon Chips

2 tsp. cinnamon

3 Tbs. brown sugar

Toppings
Chopped pecans

Aunt Jemima's Syrup 

Butter

Okay, so I'd, firstly, like to apologize for the lack of pictures. This recipe was sort of an afterthought -- I never planned on taking pictures for the blog, but it turned out to be incredibly tasty and I felt guilty not sharing it. 

Secondly, directions! Heat a griddle-pan, or a pan flat enough for pancakes (haha), on medium-high heat, and spray with Pam once hot. Mix the pancake mix and water thoroughly in a mixing bowl, so it is lump-free. Add pumpkin purée, cinnamon, and brown sugar. Mix, mix, mix. 

*Quick test*: lift your batter-covered spoon out of the bowl: if the batter runs off it like water, it's too runny; if your batter doesn't run off it at all, it's too thick. It should glop off of it, like the slime in Slime Time Live!, erring on the side of runny. That is the appropriate pancake texture! If you find your batter is too thick, add a bit of water at a time (no more than a tablespoon at a time, it's easy to get the ratio off and go back and forth adding mix and water until you have enough pancake batter to feed an army!); if your batter is too thin, add a little more of the pancake mix (same tablespoon rule as for the liquid). 

Next, add the cinnamon chips. Your pan/griddle should be hot by now, so start spooning out the pancakes. 

A Useful Pancake-Related Life Skill: Once you spoon your batter onto the griddle, the pancake is ready to be flipped when you see bubbles popping. Bubbles will appear, as you watch your pancake cook, but only when the majority of them are popped is it ready to be flipped!

Now, I only made 5 pancakes with all this because I make goddamn huge pancakes. If you make small or medium sized ones, you'll get anywhere from 7  - 12, respectively.

Serve the pancakes hot with butter and syrup. These are an awesome autumn weekend breakfast -- and they're super easy to make.