Tuesday, October 16, 2012

Pumpkin Pancakes with Cinnamon Apples




It's fall and pumpkins and apples are everywhere! It seems that every other blog post I read is about pumpkin patches or apple picking. I decided I'd create a recipe that incorporates bloggers' two favorite things about fall and let me tell you, this recipe does not disappoint. The apple topping is the perfect complement to the hearty, warm pumpkin pancakes. Make this and make your loved ones happy. Ready.... go!

Pumpkin Pancakes with Cinnamon Apples
Pumpkin Pancakes from Epicurious
Yield: about 15 pancakes
Prep Time: about 10 minutes
Cook Time: about 5 minutes per batch

INGREDIENTS:

{for the pancakes}

2 cups all-purpose flour
6 Tablespoons packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 2/3 cups buttermilk*
3/4 cup canned solid pack pumpkin
3 large eggs
2 Tablespoons butter, melted

*If you don't have buttermilk, you can make a substitute using lemon juice and regular milk. For every cup of buttermilk, start by putting 1 tablespoon in a measuring cup. Then fill with milk to the 1-cup measure line. Let sit for 5 minutes before using.

{for the apples}

3 large Honeycrisp apples, peeled, cored and sliced
1/2 cup pure maple syrup
1/2 cup brown sugar
3 Tablespoons ground cinnamon

DIRECTIONS:

Start by making the apple topping. Pre-heat oven to 350 degrees. In a bowl, combine all ingredients and mix well. Spread evenly on a baking sheet and bake for 15-20 minutes, until apples are tender.

To make the pancakes, start by heating a pan over medium heat. Combine first six ingredients in a large bowl and mix well. In a separate bowl, whisk together buttermilk, pumpkin, eggs and melted butter. Add wet ingredients to dry ingredients and mix well.

Spray pan with cooking spray and drop batter by 1/4 cup-fuls onto the pan. Cook pancakes until bubbles form on top, about 2 - 2 1/2 minutes. Flip and cook an additional 1-2 minutes. To keep warm, store pancakes on a baking sheet in a 200-degree oven until ready to serve, but not more than 20 minutes.

When ready to serve, top pancakes with cinnamon apples and ennnnnjooooooy!

4 comments:

Laurie said...

my husband and i just made pumpkin spice pancakes for breakfast recently too. tis the season!

i bet the cinnamon apples on top were absolutely delicious! yum!

Selene said...

<3

Sofia said...

Yummy!

http://insofiashoes.blogspot.pt

Recently Roached said...

All kinds of Nomming goodness! :) Delish!