Pumpkin Pancakes with Apple Cider Compote Recipe

Pumpkin Pancakes with Apple Cider Compote Recipe photo by Taste of Home

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For an out-of-the-ordinary breakfast on fall or winter mornings, try these spiced pumpkin pancakes. The accompanying compote made with apple pie filling is the crowning touch. —Marge Mitchell, Portland, Oregon

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Pumpkin Pancakes with Apple Cider Compote Recipe

Prep: 25 min. Cook: 10 min./batch

Yield: 7 Servings

25 10 35

Ingredients

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
PANCAKES:
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 egg
1-1/2 cups milk
1 cup canned pumpkin
3 tablespoons maple syrup
2 tablespoons canola oil
1 cup chopped pecans, toasted, divided

Directions

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. Yield: 14 pancakes (5 cups compote).

Editor’s Note: Leftover compote may be served with hot cereal or vanilla ice cream. It’s also a tasty condiment for pork chops.

Nutritional 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.

Originally published as Pumpkin Pancakes with Apple Cider Compote in Country Woman Christmas Annual 2009, p30