Pumpkin Pancakes with Apple Cider Syrup
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A great fall breakfast.

Category Entrees - Meatless
Serves 4 servings
Cooking Time 00:35
Kid Friendly Yes
 
Pumpkin Pancakes with Apple Cider Syrup
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A great fall breakfast.

Category Entrees - Meatless Serves 4 servings
Cooking Time 00:35 Kid Friendly Yes
 
 
Beehive® Crown® Fleischmann's® Mazola®
 
 
Ingredients
 
Pancakes:
1 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon Fleischmann's® Baking Powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 egg
1/3 cup canned pumpkin
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
SYRUP:
1 cup apple cider OR juice
1 cup Beehive® OR Crown® Golden Syrup
2 tablespoons butter
1/4 teaspoon ground cinnamon
Dash ground nutmeg
1/2 teaspoon pure vanilla extract
 
Instructions
 

For Pancakes: Combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt in a large bowl.

Combine milk, egg, pumpkin, oil, lemon juice and vanilla in a separate bowl. 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.

For Apple Cider Syrup: Combine cider and corn syrup in a small saucepan on 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 pumpkin pancakes.

 
 
 
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