It took awhile, but fall is finally here. In Milwaukee, it’s about 50 degrees with 20 mile per hour winds (making me all the more thankful that I ran yesterday after the wind died down). B and I were literally blown away at the farm stand this morning where we bought our pumpkins.
I was starving when we got home and dove right into making homemade pancakes. I had some pumpkin puree left over from my Pumpkin Doughnut Muffins, so I recycled it into Pumpkin Pancakes. B’s contribution: Homemade Apple Cider Syrup (We think this would also be fabulous on Rick’s homemade sourdough waffles).
Adapted from Healthy Cooking Magazine
1/3 cup all-purpose flour
1/3 cup white whole wheat flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
2/3 cup milk
1/3 cup pumpkin puree
a splash of canola oil
1/4 teaspoon vanilla extract
In a medium-sized bowl, mix together the flours, sugar and spices.
In a separate bowl, whisk together the egg, pumpkin, milk, oil and vanilla extract. Pour into dry ingredients and mix.
Let your batter set while you are heating up the griddle (a trick I got from the King Arthur Flour All-Purpose Baking Cookbook). Using your 1/3 measuring cup, drop the batter onto the hot, greased griddle and flip after about 3 minutes (or until the bubbles stop breaking on top). Once flipped, bake for an additional 2 minutes. Top with homemade Apple Cider Syrup.
Apple Cider Syrup
(Note: You could scale down the syrup to serve two, but I wanted extra. This stuff is so buttery and sweet, you’ll be pouring it on top of ice cream, waffles and yogurt)
1/2 cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter
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.