Pumpkin Pancakes with Cinnamon-Bourbon Syrup

Warmly-spiced pumpkin pancakes with cinnamon-bourbon maple syrup are a cozy fall breakfast. Whip the pancake batter up in a blender for a quick yet delicious meal.

Happy day 2 of Autumn! Fall is in full swing in the Sierra Nevada, with cooler temperatures and the Aspen leaves turning color. There’s a calmness that comes over me during the fall months, as I breathe in the crisp mountain air, nestle into my sweaters, work at my desk wrapped in a fuzzy blanket with a hot mug of coffee or tea at arms-length, and life begins to slow down with the warm, inviting perma-scent of cinnamon all around.

For me, the start of fall marks the beginning of my unyielding craving for hearty, carby winter squash. I just can’t get enough! I’ll can state with utmost confidence that for me, winter squash doesn’t need to exist within the confines of the fall and winter months – they are an all-seasons kind of slow jam that needs no parameters; however, once I feel that cool fall breeze, I yearn for it like no other food.

The pumpkin card. Should we play it like pocket aces in the World Series of Poker?

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