
Want to make some fresh pancakes for breakfast or tea time to snack on? Here is a great recipe for a wonderful pumpkin pancake to be served with orange syrup. Definitely different from your usual pancakes with honey and butter for a change.
Pumpkin pancakes with orange syrup
This pumpkin pancakes with orange syrup recipe needs only 30 minutes to prepare and is good to serve 8 wonderful slices of pancakes.
Pumpkin pancakes Ingredients
- 2 cups all-purpose flour
- 2 tablespoons packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1.5 cups milk
- 1 cup canned pumpkin
- 2 eggs, beaten
- 2 tablespoons cooking oil
- Nonstick cooking spray
- 1 recipe orange syrup
- 1 orange, peeled and sectioned (optional)
Pancakes Cooking method:
- In a medium bowl, stir together the flour, brown sugar, baking powder, salt and pumpkin pie spice.
- Make a well in the center of the flour mixture.
- In another medium bowl, combine the milk, pumpkin, eggs and oil.
- Add the milk mixture all at once to the flour mixture.
- Stir until moistened (batter should be lumpy).
- Lightly coat an unheated nonstick griddle or heavy skillet with cooking spray. Preheat over medium heat.
- For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet.
- Cook over medium heat for about 4 minutes, or until the pancakes are golden brown, turning to second sides when pancakes have bubbly suffaces and edges are slightly dry.
- Serve warm with Orange syrup and if desired, orange sections.
Orange syrup
- In a small saucepan, stir together 1 cup of orange juice, 2 tablespoons honey, 1.5 teaspoons cornstarch and 1.4 teaspoon ground cinnamon.
- Cook and stir until it thickens and becomes bubbly.
- Cook and stir for 2 more minutes. Serve warm.
Pumpkin pancakes Nutrition facts per serving:
- 233 calories
- 6 gram total fat (1 gram saturated fat)
- 57 milligram cholesterol
- 278 milligram sodium
- 38 gram carbo
- 2 gram fiber
- 7 gram protein
pumpkin pancakes recipe
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