Pumpkin Pancakes with Apple Cider Compote |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 7 |
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For an out-of-the-ordinary breakfast on fall or winter mornings, try these spiced pumpkin pancakes. The accompanying compote made with apple pie filling is the crowning touch. Ingredients:
1 cup sugar |
2 tablespoons cornstarch |
1/2 teaspoon ground cinnamon |
2 cups apple cider or juice |
2 tablespoons orange juice |
1 can (21 ounces) apple pie filling |
2 tablespoons butter |
pancakes: |
1 cup old-fashioned oats |
1-1/4 cups king arthur unbleached all-purpose flour |
2 tablespoons brown sugar |
2 teaspoons baking powder |
1 teaspoon pumpkin pie spice |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 egg |
1-1/2 cups milk |
1 cup canned pumpkin |
3 tablespoons maple syrup |
2 tablespoons canola oil |
1 cup chopped pecans, toasted, divided |
Directions:
1. In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in cider and orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pie filling and butter. Remove from the heat; set aside and keep warm.
2. For pancakes, place oats in a food processor; cover and process until ground. Transfer to a large bowl; add the flour, brown sugar, baking powder, pie spice, cinnamon and salt. In another bowl, whisk the egg, milk, pumpkin, syrup and oil. Stir into dry ingredients just until moistened; fold in 1/2 cup pecans.
3. Pour batter by 1/4 cupfuls onto a hot griddle; flatten with the back of a spoon. Turn when the undersides are browned; cook until the second sides are golden brown. Serve with compote and remaining pecans. Store leftover compote in the refrigerator. Yield: 14 pancakes (5 cups compote).
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