Friday, November 26, 2010

Flavors of Autumn Come Alive at Breakfast

Autumn is my favorite season. I love the briskness in the air and the colors of the changing leaves. Also, with the heat and humidity of summer gone, it’s a pleasure to get back in the kitchen. It doesn’t hurt that the flavors of fall are some of the most comforting. Apple cider and pumpkin just seem to make me happy.

I look forward to Sunday breakfast this time of year. The entire family is home. The pace is leisurely. And my eight year old loves to help with the preparation and cooking.

I don’t remember the first time I made these pancakes, but they are such a hit that I usually make a double batch. The warm apple cider syrup just works beautifully with these not too sweet pumpkin pancakes.

Pumpkin Pancakes with Warm Apple Cider Syrup

Prep Time: 35 Minutes

Cook Time: 10 Minutes

Ready In: 45 Minutes

Servings: 5 (2 pancakes per serving plus syrup)

Ingredients:

Warm Apple Cider Syrup:

3/4 cup apple cider

1/2 cup packed brown sugar

1/2 cup corn syrup

2 tablespoons unsalted butter

1/2 teaspoon fresh lemon juice

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Pumpkin Pancakes:

1 cup all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 large eggs, lightly beaten

1 cup milk

1/2 cup canned pumpkin (not pumpkin pie mix)

2 tablespoons vegetable oil

Directions:

To make syrup:

In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.

To make pancakes:

Combine the dry ingredients in a bowl. In another bowl, whisk the egg, milk, pumpkin and oil. Stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with the syrup.

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