Wednesday, October 27, 2010

Pumpkin Pancakes With Cinnamon Syrup

First off, a reminder that the first monthly Pottery Barn/Ballard Designs/Restoration Hardware Knock-Off Party is this Friday.  I guess that means I’d better get started on something!  I hope some of you will be able to link up.  (This button is as yet without code, but I hope to have that fixed by Friday.)

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Now, a yummy fall recipe.  We had these pumpkin pancakes from allrecipes for supper Saturday.  They were a lovely golden color, and tasted reminiscent of pumpkin pie.  I tweaked it based on some of the reviews to the following:

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Ingredients
  • 2 cups whole white wheat flour
  • 4 tablespoons brown sugar
  • 2 tablespoons baking powder
  • 2-3 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 2 eggs
  • 4 tablespoons vegetable oil
  • 2 tablespoons vinegar
Directions
  1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar.
  2. Combine the flour, brown sugar, baking powder, spices, and salt.
  3. Add about 1/2 of the milk mixture to the dry mixture and combine; let stand until the dry ingredients are absorbed.
  4. Add the rest of the milk mixture; combine.
  5. Heat a griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.  Will take a little longer than regular pancakes to cook.

I served the pancakes with Cinnamon Syrup, again with a few changes.

Ingredients
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup water
Directions
  1. Stir together the white sugar, brown sugar, flour, and cinnamon in a small saucepan. Stir in vanilla extract and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat; cool 10 minutes before serving.

My changes:  I used 1 cup of sucanat rather than 1/2 white and 1/2 brown sugar.  I only used 1 Tbsp of flour, but it was still a little thick and I think I’d leave it out altogether next time.

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The whole family enjoyed this treat!  (You are correct if you think that is a paper plate; the dishwasher was full…don’t judge!)

7 comments:

Rene said...

I am looking forward to trying this recipe. Love pumpkin everything. We bought Trader Joe's pumpkin butter last weekend and have nearly devoured it.

-Rene

Richella said...

Wow! I am a pumpkin fanatic. . . these look like a lot of fun!

And if you can't use paper plates for a Saturday night supper, something's wrong. Don't you think?

Lisa said...

YUM! I'm asking my husband to make these for me this weekend : )

Mary Joy said...

Oh yummy! Those look wonderful! I am going to save this one for Thanksgiving week! My family thanks you! LOL

Amanda @ Serenity Now said...

Drool worthy!!!!! Those look delicious. :)

Rachelle @ Adventures in Creating said...

Yum! Those look so good- this is one recipe I need to try!

Tricia said...

You totally had me at pumpkin and cinnamon. Yummy!

xo*t