Pumpkin Pancakes With Cran-pom Maple Syrup
From DetroitTokyo 13 years ago
- 5min prep, 5+min coo to make
- Serves 4
Left with a bit of pumpkin puree and Cranberry Pomegranate Sauce from Thanksgiving, I came up with this lovely breakfast dish. As it is this isn't very sweet but feel free to add some sugar to the pancake mix and/or up the maple syrup amount if you're looking for something sweeter.
Ingredients
Pancakes
- 1 cup pancake mix (I used Arrowhead Mills buttermilk Pancake & Waffle Mix) shopping list
- 1 cup + 1 tbsp milk shopping list
- 1 tbsp canola oil (vegetable oil) + more for skillet or griddle shopping list
- 1 tsp pumpkin pie spice shopping list
- 1/2 cup pumpkin puree shopping list
syrup
- 1/2 cup pomegranate-sauce.html">Cranberry Pomegranate Sauce shopping list
- 1 tbsp maple syrup (more to taste if you want your syrup sweeter) shopping list
- handful of pomegranate seeds for garnish shopping list
How to make it
- Lightly coat skillet or griddle with oil and heat over medium to medium-high heat.
Pancakes
- Combine ingredients and mix just until smooth. Measure 1/4 cup of batter and slowly pour into pan, be sure to leave a couple inches between each. Turn when bubbles form on surface and edges begin to dry and cook on other side for about 3 minutes or until golden brown. (This will probably need to be done in batches. I cooked about 4 at a time. I placed them on a plate tented in foil to keep warm.)
Syrup
- Combine sauce with syrup and mix well to incorporate.
- Arrange desired number of pancakes on plate. Top with syrup and garnish with pomegranate seeds.
- *I made my pancakes silver dollar size. Feel free to make yours larger if desired.
- *For thicker pancakes, use less liquid. For thinner pancakes, use more liquid.
People Who Like This Dish 4
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