Saturday, November 1, 2008

1 Hour : Make It : Pumpkin Pancakes and Apple Spice Syrup

The first time I ever tried pumpkin pancakes I was in college and I've been hooked ever since.
Go on, try them for yourself. You'll see what I mean.

Pumpkin Pancakes
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
recipe via

And for those of you that are not too hot on the make-it-from-scratch recipe, here is a short-cut just for you:

Simplified Recipe:
2 1/2 Cup Aunt Jemima Original Pancake Mix (or any pancake mix)
3 TBS brown sugar
2 1/2 tsp pumpkin pie spice
1 tsp cinnamon
1 egg, 1 3/4 cup milk
2 TBS vegetable oil
2 TBS vinegar
1 cup pumpkin puree.

Continue following directions as listed above

What are pumpkin pancakes without Apple Spice syrup:

Apple Spice Syrup
1 cup sugar
2 1/2 tbsp corn starch (heaped)
1/4 tsp cinnamon
1/4 tsp nutmeg
2 TBSP lemon juice
2 cups apple cider (not juice)
1/4 c. butter

Mix dry ingredients, then add apple cider and lemon juice. Bring to a boil for 1 minute, turn to low and add butter.


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