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Editor’s Note: These pumpkin pancakes are the perfect way to tap into the flavors of fall! You can use canned pumpkin for that classic pumpkin-pie vibe, or try fresh for an entirely new taste. Pair it with either of the homemade syrups listed below for a breakfast your family will never forget (although in a pinch, maple syrup works just fine!)
Serves5 (3 pancakes each)
Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Type of DishBread, Pancakes, Quickbreads
- ¾ cup whole wheat pastry flour
- ¾ cup oat bran
- 1-2 tablespoons sugar
- 1 tablespoon baking powder
- 1 cup nonfat or low-fat milk
- ¾ cup plain canned pumpkin or cooked mashed butternut squash
- ½ cup fat-free egg substitute, or 2 eggs, beaten
For Easy-to-Chew and Soft Diets: Place the flour, oat bran, sugar, and baking powder in a medium-size bowl and stir to mix well. Set aside.
Combine the milk, pumpkin or squash, and egg substitute or eggs in a bowl and whisk to mix. Add the milk mixture to the flour mixture and whisk to mix.
Coat a large nonstick griddle or skillet with nonstick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the heated surface. For each pancake, pour about ¼ cup of batter onto the griddle and use a spoon to spread it into a 4-inch circle. Cook for about 1½ minutes, or until the top is bubbly and the edges are dry. Turn and cook for an additional minute, or until the second side is golden brown. Repeat with the remaining batter to make 15 pancakes.
As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven. Serve hot, topping each serving with Cinnamon-Apple Syrup (see Notes), Cinnamon-Pear Sauce (see Notes), or maple syrup. If there are any leftovers, separate them with sheets of wax paper and store in a zip-type freezer bag.
For Smooth/Puréed Diets: To insure that the pancakes are thoroughly moistened before eating, use a fork to poke holes in them before adding the syrup. You may need to slightly dilute the syrup with a bit of fruit juice or water for extra moisture. For a smoother texture, blend the pancakes, the syrup, and some milk in a food processor to yield the desired consistency.
Cinnamon-Apple Syrup (about 2 cups):
1½ teaspoons cornstarch
1¼ cups apple juice, divided
1 cup chopped peeled apples
½ cup maple syrup
½ teaspoon ground cinnamon
1-2 tablespoons butter or margarine (optional)
Place the cornstarch and 1 tablespoon of the apple juice in a small bowl and stir to dissolve the cornstarch. Set aside.
Pour the remaining apple juice into a 2-quart pot. Add the apples, maple syrup, and cinnamon, and stir to mix. Cover and bring to a boil over high heat. Reduce the heat to a simmer and cook, stirring occasionally, for about 8 minutes, or until the apples are soft.
Use a hand-held blender to blend the sauce until smooth, or process it in a regular standing blender. Return the purée to the pot.
Stir the reserved cornstarch mixture into the sauce and cook over medium heat, stirring constantly, for a couple of minutes, or until the mixture is bubbly and has thickened to a syrupy consistency. Add the butter or margarine, if desired, and stir until melted.
Serve the sauce warm over pancakes or French toast, or use to moisten gingerbread, spice cake, or pound cake. Store any leftovers in the refrigerator for up to 3 days, reheating the sauce on the stovetop or in a microwave oven.
Cinnamon-Pear Sauce (about 2 cups):
15-ounce can pears in juice, undrained
½ teaspoon ground cinnamon
¼ cup plus 2 tablespoons honey or maple syrup
Place the undrained pears and cinnamon in a blender, and purée until smooth.
Transfer the mixture to a 1-quart pot and stir in the honey or maple syrup. Place over medium heat and cook, stirring occasionally, for several minutes or until heated through.
Stir the sauce into hot oatmeal or other cereal or use as a topping for pancakes, French toast, gingerbread, pound cake, or ice cream. Store any leftovers in the refrigerator for up to 3 days, reheating the sauce on the stove top or in a microwave oven.
2010 Sandra Woodruff and Leah Gibert-Henderson
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