Toasted Pepita Pumpkin Spice Pancakes and Pumpkin Butter
Jennifer Boada
makes about 8 5-inch pancakes + about 1 cup pumpkin butter
10 minutes
25-30 minutes
Ingredients
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1 medium egg
1 cup milk
3 Tbsp salted butter, melted
½ cup pumpkin purée
1 ½ cups all-purpose flour
2 tsp baking powder
2 Tbsp granulated sugar
⅛ tsp salt
2 tsp Toasted Pepita Pumpkin Spice
Butter or vegetable oil, to coat the skillet
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½ can pumpkin purée (about 7½ oz)
3 Tbsp apple cider
2 Tbsp Panela Sugar
2 Tbsp maple syrup
1 ½ tsp Toasted Pepita Pumpkin Spice
Pinch of salt
Directions
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In a medium bowl, whisk together the egg, milk, butter and pumpkin puree.
In a large bowl, whisk together the flour, baking powder, sugar, salt and Toasted Pepita Pumpkin Spice.
Pour egg mixture into flour mixture, and stir until just combined.
Lightly grease a skillet with butter or vegetable oil, and heat to medium.
Scoop about ¼ cup of batter at a time to the heated pan, using the back of a spoon to spread batter out into 5-inch rounds.
Cook about 2-3 minutes on the first side, until bubbles appear and edges are set.
Flip and cook an additional 1-2 minutes, until golden brown. Transfer to a plate.
Repeat with remaining batter, adjusting heat and adding additional butter or oil to the skillet as needed.
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Combine pumpkin purée, apple cider, sugar, maple syrup, Toasted Pepita Pumpkin Spice and salt in a small saucepan.
Bring the mixture to a gentle boil over medium-high heat.
Reduce heat to medium-low and gently simmer for about 20 min, stirring often, until the mixture thickens.
Taste and adjust.
Remove from heat and let cool.