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    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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