Pumpkin Pancakes with Apple Compote
Ingredients
Apple Pear Compote
- 2 medium Granny Smith apples, finely chopped
- 2 medium pears, finely chopped
- 2 tablespoons sugar
- 1/3 cup apple juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 tablespoon fresh lemon juice
Pumpkin Pancakes
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon Fleischmann's® Baking Powder
- 1/4 teaspoon baking soda
- 1 cup skim milk
- 1 egg
- 1/2 cup canned pumpkin
- 1 tablespoon Mazola® Corn Oil
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
PRODUCTS
Instructions
- For the Compote: Combine all ingredients in a medium saucepan; stir well. Bring to a boil over medium-high heat; reduce heat and simmer for 20 minutes until fruit is tender. Keep warm.
- For the Pancakes: Combine flours, brown sugar, pumpkin pie spice, baking powder and baking soda in a large bowl.
- Combine milk, egg, pumpkin, oil, lemon juice and vanilla in a separate bowl. Beat with a whisk until smooth. Add to dry ingredients, stirring until just blended. Do not overbeat.
- Heat large, nonstick skillet or griddle on medium high heat. Spray skillet with cooking spray. Portion approximately 1/4 cup batter on skillet, repeat to fill skillet. Cook pancake until bottom is brown and top has bubbles; about 2 minutes. Flip pancakes and continue cooking until bottom is browned.
- Continue cooking pancakes until all batter has been used. Serve immediately with Warm Apple Compote.
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