Pumpkin Pancakes with Sautéed Apples
Source of Recipe
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Recipe Introduction
This recipe classic recipe combines two flavors of produce which is
abundant
in the
autumn and makes an interesting brunch dish.
List of Ingredients
1/2 cup canned pumpkin puree
1/2 cup finely ground cornmeal
1/2 cup unbleached flour
1 teaspoon baking powder
1/4 cup light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
Pinch grated nutmeg
salt
1 tsp. grated orange or lemon zest
1 egg
± 1/4 cup milk
4 TB butter
2 large apples, peeled, cored and sliced
Maple syrup, to serve
Recipe
Sift all the dry ingredients together in a bowl. Make a
well in the center and add the orange zest, egg, pumpkin puree and
milk. Beat to a stiff batter.
Melt the butter and saute the apple slices until golden and just
softened.
Keep hot. Heat a griddle or large skillet over a moderate heat. Brush
with
melted butter and pour
2-3 tablespoons of the pumpkin batter onto the surface, spreading
slightly.
Cook 2 or 3 at a time. Cook for 1-2 minutes or until bubbles appear at
the
edges. Carefully turn over and cook for a further 1-2 minutes or until
golden
brown and just firm to the touch. Keep hot while you make the
remaining pancakes.
Serve at once, with the sautéed apple slices and maple syrup.
Serves: 4.
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