Pumpkin Pancakes with Honey-raspberry Syrup
Try this Pumpkin Pancakes with Honey-raspberry Syrup recipe, or contribute your own. "Winter" and "Meatless" are two of the tags cooks chose for Pumpkin Pancakes with Honey-raspberry Syrup."Just made these again for the first time in a long time. Yummy! The batter makes enough for 2-3 people, while the syrup is enough for twice the amount the batter makes. I used fresh raspberries because they are on sale - 3 of the small (8oz) packages were perfect." - lizmari
Yield: 6 Ready in 45 minutes
36 people trying soon
Verified by stevemur
|1 poundFrozen raspberries; divided (4 cups)|
|1 cupAll purpose flour|
|1 cupWhole wheat flour|
|1 1/2 teaspoonsBaking Powder|
|1/2 teaspoonGround cinnamon|
|1/2 teaspoonGround ginger|
|1 1/2 cupsLow-fat milk|
|1 cupPumpkin puree|
|1/2 teaspoonVanilla extract|
Pumpkin Pancakes with Honey-raspberry Syrup Preparation
1. To make Honey-Raspberry Syrup: Place 3 cups frozen raspberries and 1/2 cup water in a saucepan. Bring to a boil, cover, and simmer 5 minutes, or until berries are soft. Mash in pan until smooth. Strain berry mixture through sieve into separate saucepan (you should have 1 to 1-1/4 cups). Stir in honey, and return mixture to a boil. Remove from heat, add remaining 1 cup frozen raspberries, and cover to steam and thaw whole raspberries. Set aside.
2. To make Pumpkin Pancakes: Whisk together flours, baking powder, baking soda, cinnamon, ginger, and salt in a bowl.
3. Beat eggs and honey in a separate bowl. Whisk in milk, pumpkin puree, and vanilla extract. Stir egg mixture into flour mixture with a spatula or a wooden spoon.
4. Coat nonstick skillet or griddle with cooking spray, and heat over medium-high heat. Ladle 2/3 cup batter onto skillet for each pancake. Cook 3 minutes, or until bubbles begin to form in center of pancakes. Flip, and cook 2 to 3 minutes more, or until pancakes are browned on both sides. Serve warm with Honey-Raspberry Syrup.
From Vegetarian Times, November/December 2008, p.83
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