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A Stack of Maple Syrup-Drizzled Pumpkin Pancakes Is All We Want This Fall

Pumpkin Pancakes with Cinnamon-Apple Topping
Servings30 min.

Ingredients
Topping (makes 1 cup)

Pancakes (makes 8)

Instructions
Topping
  1. In a skillet, heat butter over medium-high heat. Add apple; cook and stir 3-4 minutes or until tender. Stir in brown sugar, maple syrup and cinnamon; cook and stir 1 minute longer. Remove from heat; keep warm.

Pancakes
  1. In a large bowl, whisk flour, sugar, baking powder, pie spice and salt. In another bowl, whisk eggs, milk, pumpkin and oil until blended. Add to flour mixture; stir just until moistened. Stir in walnuts.

  2. Lightly grease a griddle; heat over medium heat. Pour batter by scant 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with apple topping.

Tip:
  1. To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Freeze option:
  1. Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven for 5-10 minutes. Meanwhile, prepare apple topping as directed; serve with pancakes.

Recipe Notes

Nutrition facts per 2 pancakes with 1/4 cup topping: 459 calories, 24g fat (5g saturated fat), 106mg cholesterol, 537mg sodium, 54g carbohydrate (25g sugars, 3g fibre), 11g protein.

The post A Stack of Maple Syrup-Drizzled Pumpkin Pancakes Is All We Want This Fall appeared first on Best Health Magazine Canada.

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