By Michael Minorgan for Curtains Up
www.globalgourmets.ca michael@globalgourmets.ca
Whole Grain Pumpkin Pancakes with Apple Maple Compote
Fall is a wonderful time of year when we celebrate the harvest and a dazzling kaleidoscope of colours on our country landscapes. It is also a time of year when we enjoy the comforts of fall foods especially the multi faceted pumpkin whose face adorns our Halloween porches and its sweet flesh embellishes our pumpkin pies.
What better way to add a taste of fall to that lazy Sunday brunch than with a pile of plump and fluffy pumpkin pancakes replete with all those comforting aromatic pumpkin spices. This recipe takes it one delicious step further by adding another fall fruit in the form of an unctuous sweet apple maple compote to top it all off….Enjoy!
Ingredients
2 cups whole wheat flour or unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup granulated sugar
1/2 teaspoon fine grain sea salt
1 tablespoons pumpkin pie spice
1 1/4 cups buttermilk
1 cup pumpkin puree
2 large eggs, lightly beaten
2 tablespoons butter, melted
Method
To make the pancakes combine the flour, baking powder, baking soda, sugar, spice and salt in a large bowl. Add the buttermilk, pumpkin, eggs, and melted butter. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don’t want to over mix.
Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. Serve with Apple Maple Compote .
Makes about 12 large pancakes.
Apple Maple Compote
Apples
Butter
Cinnamon
Maple Syrup
Firstly, I’d plan on using about 1/2 an apple per person. Cut the apple into slices.
Next, add a pat of butter to a medium sized pan, enough to coat the entire thing. Next, add the apples to the pan and sprinkle the cinnamon over. Let the apples get soft, turning them over once, and sprinkling the other side with cinnamon. Add enough maple syrup to cover the apples. Let it bubble away for a minute or so. Pour over warm pancakes.
Pumpkin Spice Mix
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves
Directions:
1. Combine spices in a small bowl, mix well to combine. Store in a small jar.
