Stop it right now.

This is just not okay. For those of you that know me, know that I would die for anything cranberry. It's the cranberry and turkey sandwiches that are pretty much on my daily dietary menu but, anything cranberry.....I seriously go weak at the knees. Another two of my favorites are anything pumpkin and pancakes of course. Like nothing beats a good stack of pancakes on an early morning, or after church before you go into your sunday hibernation. So when you put cranberries, pumpkin and pancakes together.....its seriously a dangerous combination. Sounds like a heart attack right? It even LOOKS like a heart attack but I start salivating every time I even look at the picture. This chick is brilliant.

So hear ya go, hope you all aren't working on your LGN like me.

Pumpkin-Cranberry Pancakes adapted fromHERE

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• 1 and 1/2 cup flour
• 3 and 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 2 eggs, beaten
• 1 and 1/2 cups milk
• 1 teaspoon vanilla
• 1/4 cup butter, melted
• 1 cup pumpkin puree
• 2 Tablespoons brown sugar
• 1 Tablespoon granulated sugar
• 1/4-1/2 cup dried cranberries (as much or as little as you like)
• 1/2 cup chopped pecans, toasted (optional)
• cinnamon syrup (optional)

In a small pan toast the pecans over medium heat until they release a nutty aroma. Remove from the heat and set aside.

Sift the dry ingredients together in a large bowl. In a smaller bowl whisk together the eggs, milk, vanilla and butter. Pour the wet ingredients into the dry ingredients and stir until just combined.

Add in the pumpkin puree and the sugars, stirring until combined.

Heat a skillet or griddle over medium heat. Using a 1/4 cup measuring cup to scoop the batter into the pan. Sprinkle the upside of the pancake batter with dried cranberries, cook until the underside is golden brown. Carefully flip the pancake and cook til golden.

Serve with butter, warm cinnamon syrup and toasted nuts.

Makes about 15 pancakes.

Cinnamon Syrup from Monica H

(serves 3-4)

• 1/2 cup pancake or maple syrup
• 1 tsp. ground cinnamon
• 1 tbsp. butter

In a small bowl or measuring cup, heat syrup in the microwave. Add cinnamon, stir til fully combined. Add butter and allow to melt. Stir. Serve. Syrup will thicken as it cools.