When October arrives, and it finally starts to feel like fall, I look forward to fresh fall foods, like apples and pumpkin.
Growing up, I enjoyed picking both at a nearby farm. Fresh food always seems to taste better.
I love incorporating apples into pies and cobblers and using them to top waffles, but pumpkin has presented a little more of a challenge.
Over the years, my dad and I have found many ways to incorporate pumpkin into fall recipes.
One of our favorites is a pumpkin cake (you can find the recipe at KDHnews.com), but pancakes are a close second.
I mixed up my first batch over the weekend and look forward to several more servings throughout the end of the year.
Prep time: 15 minutes
Cook time: 15 minutes
For Maple-Pecan Syrup
- 1 cup maple-flavored syrup
- 1 tablespoon butter
- ¼ cup chopped pecans
- 2 1/3 cups Bisquick mix
- 1/3 cup canned pumpkin (not pumpkin pie mix)
- 1¼ cups milk
- ¼ cup vegetable oil
- 2 tablespoons sugar
- 1 teaspoon pumpkin pie spice
- 2 eggs
1. In a 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans.
2. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients until well blended. For each pancake, pour slightly less than ¼ cup batter onto hot griddle.
3. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.
Tips: If you don’t have pumpkin pie spice, you can use ½ teaspoon ground cinnamon and ¼ teaspoon each of ground nutmeg and ground ginger instead.
Serve with hot apple cider and a small platter of sliced pears and Cheddar cheese.
Add flavor and texture to these seasonal pancakes by stirring about ½ cup of chopped pecans or walnuts into the batter.
Nutrition per Serving: Calories 570, total fat 24g (saturated fat 6g), cholesterol 80mg, sodium 660mg, carbohydrates 79g (fiber 2g, sugar 31g), protein 8g.
Courtesy of Betty Crocker