Pumpkin Pancakes with Orange Syrup
(from Heather Hulsey’s recipe box)
Source: RecipeThing user fearama
Prep time: 20 minutes
Cook time: 10 minutes
Serves 4 people
Categories: Breakfast
Ingredients
- 2 cup(s) flour, all-purpose
- 2 tablespoon sugar, brown
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- ON SALE
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 cup(s) milk, fat-free
- 1 cup(s) pumpkin
- 1/2 cup(s) refrigerated or frozen egg product, thawed
- 2 tablespoon oil, cooking
- cooking spray
- 1 orange(s)
- 1 cup(s) orange juice
- 2 tablespoon honey
- 2 1/2 teaspoon cornstarch
- 1/4 teaspoon cinnamon, ground
Directions
-
In a medium bowl stir together the flour, brown sugar, baking powder, salt, and pumpkin pie spice. Make a well in the center of flour mixture.
-
In another medium bowl combine the milk, pumpkin, egg product, and oil. Add the milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
-
Lightly coat a nonstick griddle or heavy skillet with cooking spray. Heat over medium heat. For each pancake, pour about 1/4 cup batter onto the hot griddle or skillet. Cook over medium heat about 2 minutes or until pancakes have bubbly surfaces and edges are slightly dry. Turn pancakes; cook about 2 minutes more or until golden brown. Serve warm with Orange Syrup and, if desired, orange sections.
-
Orange Syrup:
-
In a small saucepan stir together 1 cup orange juice, 2 tablespoons honey, 2 1/2 teaspoons cornstarch, and 1/4 teaspoon ground cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve warm. Makes about 1 cup.