Pumpkin Pancakes with Cran-Pom Maple Syrup

25 Dec

Left with a bit of pumpkin puree and Cranberry Pomegranate Sauce from Thanksgiving, I came up with this lovely breakfast dish. I think it would make a lovely Christmas brunch option. As it is this isn’t very sweet but feel free to add some sugar to the pancake mix and/or up the maple syrup amount if you’re looking for something sweeter.

Time: 5 min prep, 5+ min cook         Serves: 4

Ingredients


  • Pancakes


  • 1 cup pancake mix (I used Arrowhead Mills buttermilk Pancake & Waffle Mix)
  • 1 cup + 1 tbsp milk
  • 1 tbsp canola oil (vegetable oil) + more for skillet or griddle
  • 1 tsp pumpkin pie spice
  • 1/2 cup pumpkin puree
  • Syrup


  • 1/2 cup pomegranate-sauce.html”>Cranberry Pomegranate Sauce
  • 1 tbsp maple syrup (more to taste if you want your syrup sweeter)
  • handful of pomegranate seeds for garnish

How to make it


  • Lightly coat skillet or griddle with oil and heat over medium to medium-high heat.
  • Pancakes


  • Combine ingredients and mix just until smooth. Measure 1/4 cup of batter and slowly pour into pan, be sure to leave a couple inches between each. Turn when bubbles form on surface and edges begin to dry and cook on other side for about 3 minutes or until golden brown. (This will probably need to be done in batches. I cooked about 4 at a time. I placed them on a plate tented in foil to keep warm.)
  • Syrup


  • Combine sauce with syrup and mix well to incorporate.
  • Arrange desired number of pancakes on plate. Top with syrup and garnish with pomegranate seeds.
  • I made my pancakes silver dollar size. Feel free to make yours larger if desired.
  • For thicker pancakes, use less liquid. For thinner pancakes, use more liquid.

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One Response to “Pumpkin Pancakes with Cran-Pom Maple Syrup”

Trackbacks/Pingbacks

  1. In Season: Autumn « detroittokyo - September 30, 2012

    […] Wedding Soup (broccoli, leeks, kale), Pumpkin Pancakes with Cran-Pom Maple Syrup and Sirloin w/Teriyaki Broth (sweet potatoes, leeks, Daikon […]

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