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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


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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