Wednesday, December 16, 2009

Light and Fluffy Pumpkin Pancakes

Winner Winner Pancake Dinner!!!These are super yummy!!! I like to grab one hot off the plate and eat it! No Syrup needed if you ask me, but good with it too! Im posting a recipe for a Apple Cider Syrup that is suppose to be delicious with the pancakes, but I have not made it before.

Light and Fluffy Pumpkin Pancakes

Katie (Katiedid) from Recipezaar

1 ¼ c all-purpose flour

2 T sugar

2 tsp baking powder

½ tsp cinnamon

½ tsp ginger

½ tsp nutmeg

½ tsp salt

1 pinch cloves

1 c 1% low-fat milk (can be any kind)

6 T canned pumpkin puree

2 T melted butter

1 egg

Whisk flour, sugar, baking powder, spices and salt in a bowl.

In a separate bowl, whisk together milk, pumpkin, melted butter, and egg. Fold mixture into dry ingredients. Spray or grease a skillet and heat over medium heat; pour in ¼ cup batter for each pancake. Cook pancakes about 3 minutes per side. Serve with butter and syrup. Makes about six 6-inch pancakes.

Katiedid's Notes: I tripled the recipe and for the 3 ¾ flour I used 2 cups whole wheat and 1/¾ cups all-purpose. I added about 1 tablespoon more sugar (7 T total) and a teaspoon of pumpkin pie spice to spice them up a little more since the kids eat these plain. I used skim milk. I spread the batter out a bit on the griddle and these still turned out light, thick and fluffy. From a triple batch, I got 24 large (maybe 5-inch) pancakes. I froze them and they reheat beautifully in the toaster. Also delicious with apple cider syrup.

Hot Apple Cider Syrup

Katie (Katiedid) from Recipezaar

¾ c apple cider

½ c packed brown sugar

½ c corn syrup

2 T butter or margarine

½ tsp lemon juice

½ tsp ground cinnamon

¼ tsp ground nutmeg

Combine all ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer uncovered for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.

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