Pumpkin Pancakes with Apple Cider Compote
Makes 7 Servings
•1 cup sugar
•2 tablespoons cornstarch
•1/2 teaspoon ground cinnamon
•2 cups apple cider or juice
•2 tablespoons orange juice
•1 can (21 ounces) apple pie filling
•2 tablespoons butter
•1 cup old-fashioned oats
•1-1/4 cups all-purpose flour
•2 tablespoons brown sugar
•2 teaspoons baking powder
•1 teaspoon pumpkin pie spice
•1 teaspoon ground cinnamon
•1/4 teaspoon salt
•1-1/2 cups milk
•1 cup canned pumpkin
•3 tablespoons maple syrup
•2 tablespoons canola oil
•1 cup chopped pecans, toasted, divided
•In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir
in cider and orange juice until smooth. Bring to a boil; cook and
stir for 2 minutes or until thickened. Stir in pie filling and
butter. Remove from the heat; set aside and keep warm.
•For pancakes, place oats in a food processor; cover and process until
ground. Transfer to a large bowl; add the flour, brown sugar, baking
powder, pie spice, cinnamon and salt. In another bowl, whisk the
egg, milk, pumpkin, syrup and oil. Stir into dry ingredients just
until moistened; fold in 1/2 cup pecans.
•Pour batter by 1/4 cupfuls onto a hot griddle; flatten with the back
of a spoon. Turn when the undersides are browned; cook until the
second sides are golden brown. Serve with compote and remaining
pecans. Store leftover compote in the refrigerator.
Makes 14 pancakes (5 cups compote).
Leftover compote may be served with hot cereal or vanilla ice cream. It’s also a tasty condiment for pork chops.
Nutrition Facts: 2 pancakes with 1/3 cup compote and about 1 tablespoon pecans equals 493 calories, 21 g fat (4 g saturated fat), 39 mg cholesterol, 265 mg sodium, 71 g carbohydrate, 5 g fiber, 9 g protein.