Pumpkin Pancakes With Apple Cider Syrup Recipes

PUMPKIN-APPLE PANCAKES WITH APPLE CIDER SYRUP

Steps:

• In a large bowl, whisk together the flours, baking soda, baking powder, spices and salt.
• In a medium bowl, whisk together the eggs, buttermilk, pumpkin, grated apple, cider, oil and vanilla.
• Make a well in the dry ingredients and pour in the wet ingredients. Gently mix together with a wooden spoon until just combined. All the flour should be incorporated but lumps are fine. The batter will be thick, but you can add a bit more cider if you want to thin it out a little more.
• Melt 1 tbsp. butter or oil in a large pan or griddle over medium heat (I turn my griddle to 350 degrees, since it's nonstick I don't use butter at all) Use a 1/3 measuring cup to scoop up batter and pour it into the pan/griddle. The pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface. Repeat with the rest of the batter, adding more butter to the pan as necessary. Transfer the pancakes to a 200 degree oven to keep warm if necessary.
• Serve warm with apple cider syrup.

PUMPKIN PANCAKES WITH SWEET APPLE CIDER SYRUP

Steps:

• In a large 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., For pancakes, in a large bowl, combine the dry ingredients. In another bowl, whisk the egg yolks, milk, pumpkin and oil until smooth. Stir into dry ingredients just until moistened. In a small bowl, beat the egg whites until soft peaks form; fold into batter., 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 syrup.

PUMPKIN PANCAKES WITH APPLE CIDER SYRUP

Steps:

• In a large bowl, beat eggs well. Add milk, pumpkin and oil and mix until well combined. Whisk in pancake mix and spices until batter is smooth. If it seems a little too thick, you can add a little bit more milk to thin it out.
• Cook on lightly oiled griddle heated to 350°. Cook on one side until bubbles form on the top and then flip and cook another 1-2 minutes or until both sides are slightly golden brown.

PUMPKIN PANCAKES WITH APPLE CIDER SYRUP

Steps:

• 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.

PUMPKIN-RICOTTA PANCAKES WITH CHUNKY APPLE-RAISIN SAUCE

Steps:

• For the pancakes: Preheat the oven to 200 degrees F.
• In a large bowl, combine the flour, granulated sugar, baking powder, cinnamon and a pinch of salt. Make a hole in the center of the flour mixture and add the pumpkin, ricotta, milk, vanilla and egg yolks and mix gently to combine.
• In a medium bowl, combine the egg whites with a pinch of salt. Using a mixer or whisk, beat the egg whites until they hold stiff peaks and look very fluffy, like snowdrifts.
• Using a rubber spatula, scoop a third of the egg whites into the pumpkin batter and fold to gently combine. Repeat this process two more times until all the whites have been added. Do this gently but quickly ¿ the idea is to not squish the air out of the egg whites. This is the secret to keeping the pancakes fluffy!
• Place a griddle over medium-high heat. When the pan is hot, drop a pat or two of butter onto the griddle. Once melted, schmear the butter around and wipe up any excess with a paper towel.
• Using a 2-ounce ladle, spoon ladlefuls of batter onto the buttered griddle to create 3-inch pancakes. Let the pancakes cook until bubbles appear on the surface, burst, and then stay open ¿ this will take about 5 minutes. Flip the pancakes and cook the second side until golden brown. Re-butter the griddle and repeat until all the batter is gone or everyone is full. Hold the finished pancakes in the warm oven.
• For the compote: Melt the butter in a large saucepan over medium heat. Add the apples, cider, cinnamon stick, star anise and brown sugar. Bring to a boil and reduce to a simmer (BTB, RTS), then continue cooking until the liquid has reduced by half, 5 to 7 minutes.
• Add the maple syrup and raisins. Simmer for another 3 to 4 minutes or until slightly thickened. Remove from the heat and serve spooned over the pancakes, dusted with powdered sugar if desired. Try not to eat too many.

APPLE CIDER PANCAKES

Steps:

• Place pancake mix into a medium bowl, and stir in apple cider. Apple cider may be adjusted to achieve the desired thickness. Stir in cinnamon, nutmeg, brown sugar and vanilla. Mix in walnuts if using.
• Heat a large skillet over medium heat, and spray with cooking spray. Use about 1/4 cup of batter per pancake. Cook 3 to 4 pancakes at a time. Turn over when bubbles appear in the center, and cook until golden on the other side. Serve immediately with pats of butter and maple syrup.

PUMPKIN PANCAKES WITH APPLE CIDER SYRUP

Steps:

• For Pancakes:.
• Combine dry ingredients.
• Whisk egg yolks, milk, pumpkin and oil. Stir into dry mixture until moist.
• In mixing bowl beat egg white to stiff peaks and fold into batter gently.
• For syrup:.
• Bring to everything but butter to boil on medium heat for 1 minute
• Remove from heat and stir in 1/4 cup butter until melted.

PUMPKIN WAFFLES WITH APPLE CIDER SYRUP

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
• Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.
• To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.

PUMPKIN-RICOTTA PANCAKES WITH CHUNKY APPLE-RAISIN SAUCE

Steps:

• For the compote: Melt the butter in a large saucepan over medium heat. Add the apples, cinnamon stick, star anise, and brown sugar. Cook until the apples are softened, about 4 minutes, then add the cider. Bring the mixture to a boil and reduce to a simmer (BTB, RTS), then continue cooking until the liquid has reduced by half.
• Add the maple syrup and raisins. Simmer for another 3 to 4 minutes or until slightly thickened. Remove from the heat and serve spooned over the pancakes, dusted with powdered sugar if desired. Try not to eat too many.
• For the pancakes: Preheat the oven to 200 degrees F.
• In a medium bowl, combine the pumpkin, ricotta, milk, vanilla, and egg yolks. In a large bowl, combine the flour, granulated sugar, baking powder, cinnamon, and a pinch of salt. Make a hole in the center of the flour mixture and add the pumpkin mixture and mix gently to combine.
• In a medium bowl, combine the egg whites with a pinch of salt. Using an electric mixer or whisk, beat the egg whites until they hold stiff peaks and look very fluffy, like snowdrifts.
• Using a rubber spatula, add a small scoop of the egg whites and mix it into the batter to lighten the mixture. Once combined, scoop a third of the egg whites into the pumpkin batter and fold to gently combine. Repeat this process two more times until all the whites have been added. Do this gently but quickly--the idea is to not squish the air out of the egg whites. This is the secret to keeping the pancakes fluffy!
• Place a griddle over medium-high heat. When the pan is hot, drop a pat or two of butter onto the griddle. Once melted, schmear the butter around and wipe up any excess with a paper towel.
• Using a medium ice cream scoop or a small ladle, pour the batter onto the buttered griddle to create 3-inch pancakes. Let the pancakes cook until bubbles appear on the surface, burst, and then stay open--this will take about 5 minutes. Flip the pancakes and cook the second side until golden brown. Place the cooked pancakes on a sheet tray and place in a warm oven. Re-butter the griddle and repeat until all the batter is gone or everyone is full. Hold the finished pancakes in the warm oven.

APPLE PANCAKES WITH CIDER SYRUP

Steps:

• In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter. , Pour batter by heaping 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top. Cook until the second side is lightly browned., Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and, if desired, additional butter.