Pumpkin Pancakes with Apple Cider Syrup
A great breakfast favourite for Shrove Tuesday.
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 1/3 cup canned pumpkin
- 2 tablespoons Mazola Veg Plus! canola and vegetable oil blend
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- Mazola Veg Plus! canola and vegetable oil blend for skillet/griddle
- 1 cup apple cider or juice
- 1 cup BeeHive corn syrup
- 2 tablespoons butter or margarine
- 1/4 teaspoon ground cinnamon
- Dash ground nutmeg
- 1/2 teaspoon pure vanilla extract
Apple Cider Syrup:
- Combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt in a large bowl.
- In a separate bowl combine milk, egg, pumpkin, oil, lemon juice and vanilla. Beat with a whisk until smooth. Add to dry ingredients, stirring just until blended. Do not overbeat.
- Heat a large skillet or griddle on medium high heat, adding a small amount of oil. Portion approximately 1/4 cup of batter on griddle, repeating to fill griddle. Cook pancake until bottom is brown and top has bubbles, about 2 minutes. Flip pancakes and continue cooking until bottom is browned. Serve immediately with Hot Apple Cider Syrup (below).
- Continue cooking pancakes until all batter has been used.
- Combine cider and corn syrup in a small saucepan over high heat. Bring to a boil, reduce heat and cook about 15 minutes until mixture has a syrupy consistency.
- Add butter, cinnamon, nutmeg and vanilla. Keep warm and serve over favourite pancakes.
Recipe Courtesy of CanadianHomeTrends.com
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