Pumpkin Pankcakes with Caramel Apple Topping

I am a huge fan of pumpkin anytime of year. Vivianne was asking me for pancakes, so I decided to whip these amazing, melt in your mouth pancakes up. 

 

 Pumpkin Pancakes:

• 2 cups of Bisquick
• 2 large eggs organic eggs
• 1- 1/2 cups milk
• 3/4 cup pumpkin puree
• 1/4 cup  sugar
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg

Take everything and combined it until the mixture is some what smooth. Pre-heat your skillet on medium heat. Using a 1/2 cup scoop the batter on to the skillet and let cook for about 3 mins, then flip them and cook on the other side for about a 1 1/2 mins. Just make sure they do not burn.

This will make about 12 good size pancakes.

(Double the recipe,if you are feeding more people.)

Caramel Apple Topping:

• 3 Honey Crisp Apples, peeled and diced
• 3 tbs butter
• 1/4 cup brown sugar
• 1/3 cup heavy cream

In a saucepan over medium heat, melt the butter and dissolve the sugar. Add the apple and cook until tender, add the cream and continue to cook until creamy. 

You can make this ahead of time, or while you are making the pancakes. Depending on how well you can multitask.