Pumpkin Pancakes With Cran-pom Maple Syrup |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Left with a bit of pumpkin puree and Cranberry Pomegranate Sauce from Thanksgiving, I came up with this lovely breakfast dish. As it is this isn't very sweet but feel free to add some sugar to the pancake mix and/or up the maple syrup amount if you're looking for something sweeter. Ingredients:
pancakes |
1 cup pancake mix (i used arrowhead mills buttermilk pancake & waffle mix) |
1 cup + 1 tbsp milk |
1 tbsp canola oil (vegetable oil) + more for skillet or griddle |
1 tsp pumpkin pie spice |
1/2 cup pumpkin puree |
syrup |
1/2 cup pomegranate-sauce.html >cranberry pomegranate sauce |
1 tbsp maple syrup (more to taste if you want your syrup sweeter) |
handful of pomegranate seeds for garnish |
Directions:
1. Lightly coat skillet or griddle with oil and heat over medium to medium-high heat.
2. Pancakes
3. Combine ingredients and mix just until smooth. Measure 1/4 cup of batter and slowly pour into pan, be sure to leave a couple inches between each. Turn when bubbles form on surface and edges begin to dry and cook on other side for about 3 minutes or until golden brown. (This will probably need to be done in batches. I cooked about 4 at a time. I placed them on a plate tented in foil to keep warm.)
4. Syrup
5. Combine sauce with syrup and mix well to incorporate.
6. Arrange desired number of pancakes on plate. Top with syrup and garnish with pomegranate seeds.
7. *I made my pancakes silver dollar size. Feel free to make yours larger if desired.
8. *For thicker pancakes, use less liquid. For thinner pancakes, use more liquid.
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