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Pumpkin Pancakes with Apple Cider Compote

 Pumpkin Pancakes with Apple Cider Compote
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
7 ServingsPrep: 25 min. Cook: 10 min./batch

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

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Pumpkin Pancakes with Apple Cider Compote (continued)

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.