I don't foresee myself making pumpkin pie from scratch. One, because I don't like pumpkin pie THAT much. And two, because it's too easy to pick up a can of pumpkin puree at the grocery store, especially this time of year!
Last weekend I made these pumpkin pancakes (with canned pumpkin- of course), and topped them with a sweet apple maple compote. I'm still trying to use my apples!
Pumpkin Whole Wheat Pancakes with Apple Maple Compote
Adapted from honey & jam
Makes about 12 large pancakes
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup white sugar (can use less--I used about 1/4cup)
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 1/4 cup buttermilk
- 1 cup pumpkin puree
- 2 eggs, lightly beaten
Place skillet over medium-high heat. Combine dry ingredients in large bowl. Add buttermilk, pumpkin and eggs. Stir until just combined...don't over mix!
Generously spray skillet with non-stick spray. Ladle batter onto skillet, cook for about 5 minutes then flip. Pancakes should be dark gold in color.
- 1 apple
- 1/2 tablespoon butter
- 1/4-1/3 cup maple syrup
- dash cinnamon
Core and thinly slice apple; heat butter in a hot skillet. Add apples and cook for 2 minutes, gently flipping over once. Add maple syrup and cinnamon. Cook for a couple more minutes, letting syrup get bubbly and warm. Pour over pancakes.
After taking my first bite, I told my husband the pancakes tasted like Fall in my mouth! He wasn't quite sure what that meant. If Fall had a flavor, this would be it.
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