Wednesday, September 26, 2012

Pumpkin Pancakes with Apple Cider Syrup

Yay for fall!  I have been waiting all summer to test our some of the fall-time recipes I never got to last year.  This one is phenomenal!  For the first time, we pressed our own cider at a local farm, and it pretty much rocks my world :)
 Yes, we gathered the apples, washed them by hand, ground them, pressed them, and jugged them up from start to finish. 
And how in the world am I going to enjoy the fruits of my labor?  Well on pancakes of course!  These pancakes seem too good to be a breakfast, more of a dessert-type meal.  It is DEFINITELY worth the indulgence!  The pumpkin pancakes were lite and airy, and the syrup just simply rocked...enough said. Onto the recipe....

Pumpkin Pancakes with Apple Cider Syrup

Apple Cider Syrup

3/4 Cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or juice would work)
1 Tbs fresh lemon juice
1/2 tsp vanilla
1/4 cup butter

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider, vanilla, and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

Pumpkin Pancake Recipe

2 cups flour (I use at least 1/2 freshly ground white wheat flour)
3 Tb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cup buttermilk (I do an overflowing 1/2 cup)
1 cup pumpkin puree
2 eggs
2 Tb canola oil
2 Tb vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.

Recipe Source:  The Sisters Cafe

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