Fall is the perfect time to visit a farm – hayrides, corn mazes, pumpkin patches – fun, fun fun. This is also the time when pumpkin, apple and other crops are in season. So you can cook with freshly grown ingredients. These pancakes are the essence of autumn, with apples, pumpkins, maple syrup and honey. You can also add a dash of cranberries for a more upscale taste to this pumpkin pancake recipe. Kids would eat these any time!
Serves 10 (makes 30+ small pancakes)
Ingredients:
- 2 medium sweet apples (such as Red Delicious)
- 1/2 can pumpkin puree (Libby’s is best)
- 4 tablespoons white flour
- 1 egg
- 2 tablespoons honey
- 1 tablespoon maple syrup
- 1 tablespoon cinnamon
- 1 tablespoon vegetable oil
Directions:
1. Peel and core 2 apples. Using a large grater, grate the apples.
2. Add the half can of pumpkin puree and one fresh egg to the apples; mix well.
3. Add the maple syrup, honey, flour and cinnamon to the apples and mix everything well.
4. Heat up a large pan on medium heat. Heat a tablespoon of vegetable oil and spread well.
5. Place tablespoon scoops of the pancakes mixture on the skillet leaving about half an inch between them, so they don’t stick together.
6. Cook about a minute on each side. Once the bottom is browned, flip on the other side and cook until done. Continue with the remaining pancake batter.
7. Serve these hot with a dollop of whip and a shake of cinnamon!
