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Pancakes with Thanksgiving leftovers.
For the pancakes:
In a medium mixing bowl, mix together the pancake mix, pie spice, and brown sugar.
In another bowl, whisk together the pumpkin puree, canola oil, vanilla and water. Add the pumpkin mixture to the pancake mixture and mix until well incorporated. If needed, add more water to obtain the right consistency.
If using an electric griddle, heat to 375ºF. If using a pan, preheat over medium heat and lightly grease with cooking spray or butter.
Pour about a 1/4 cup of the batter onto the griddle or pan. Let them cook until the edges start to look dry and bubbles form in the middle. Flip the pancakes with a spatula and continue to cook for another minute or two.
For the syrup:
Make the cranberry sauce by placing the cranberries, sugar, and water in a small saucepan and bring to a simmer. Continue to simmer for 10 minutes. Let cool for 15 minutes.
Put the cranberry sauce in a blender and add in the maple syrup; blend until incorporated.
Pour the cranberry syrup over the pancakes and serve.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!