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Pumpkin-Oat Pancakes With Cranberry Maple Syrup Recipe

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This recipe for Pumpkin-Oat Pancakes With Cranberry Maple Syrup, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Gomer Habeck
Added: Tuesday, June 7, 2005


Cranberry Maple Syrup
1 1/2 c. maple syrup
3/4 c. fresh or frozen cranberries(I use frozen)

1 1/2 C whole-wheat flour
1/2 c. quick rolled oats
2 T. sugar
1 T. baking powder
1 t. salt
1 c. canned unseasoned pumpkin puree
3 large eggs
2 C. milk
1/4 C.vegetable oil, plus extra for brushing the skillet

To make syrup:
In a saucepan, combine maple syrup and cranberries; bring to a simmer and cool for 1 minute, or until the berries have split and softened. Cover and set aside to keep warm.

To Make Pancakes:
1. In a large bowl, combine whole-wheat flour, rolled oats, sugar, baking powder and salt; stir together well.
2. In a medium bowl, combine pumpkin and eggs; whisk to blend. Whisk in milk and 1/4 C. oil. Add this mixture to the bowl of dry ingredients and stir together just until no traces of the dry ingredients remain.
3. Heat a large nonstick skillet over medium low heat; lightly brush the skillet with oil. Using a 1/3 C. measure, drop rounds of batter on the skillet, spreading them slightly. Cook until golden on both sides and cooked throughout to the center, about 2 minutes per side. Repeat with the remaining batter. Serve immediately with the cranberry maple syrup.

Personal Notes:
Personal Notes:
I have made this recipe numerous times. It's something different and is really nice for a fall brunch.




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