Pumpkin pancakes with hot cider syrup recipe
Pumpkin Pancakes with Hot Cider Syrup recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- Ingredients – Hot Cider Syrup:
- 3/4 cup apple cider
- 1/2 cup packed brown sugar
- 1/2 cup light corn syrup
- 2 Tablespoons butter
- 1/2 teaspoon lemon juice
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Ingredients – Pancakes:
- 1 cup all-purpose flour
- 1 Tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1 cup whole milk
- 1/2 cup cooked or canned pumpkin
- 2 Tablespoons vegetable oil
Hot Cider Syrup: In a saucepan, combine syrup ingredients. Bring to a boil, stirring occasionally. Reduce heat and simmer uncovered for 20 to 25 minutes until slightly thickened. Let stand for 30 minutes before serving. May be made ahead and reheated before serving.
Pancakes: Combine dry ingredients and mix well. In another bowl, whisk eggs, milk, pumpkin, and vegetable oil until smooth. Stir into the dry ingredients and mix enough to moisten. Pour batter onto hot greased griddle. Turn when bubbles form on the top of the pancakes. Cook until golden. Serve with syrup and a tablespoon of sour cream mixed with sugar and cinnamon to taste.
Yield: 1 cup syrup and 15 pancakes
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