Pumpkin Pancakes with Honey-Raspberry Syrup
30 minutes or fewer
Not a honey
lover? Berries, pumpkin, and spices help tame honey’s strong flavor in this satisfying breakfast (or anytime) treat.
- 1 lb. frozen raspberries, divided (4 cups)
- ½ cup honey
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. salt
- 3 large eggs
- ⅓ cup honey
- 1½ cups low-fat milk
- 1 cup pumpkin purée or canned pumpkin
- ½ tsp. vanilla extract
1. To make Honey-Raspberry Syrup: Place 3 cups frozen raspberries and ½ cup water in saucepan. Bring to a boil, cover, and simmer 5 minutes, or until berries are soft. Mash in pan until smooth. Strain berry mixture through sieve into separate saucepan. (You should have 1 to 1¼ cups.) Stir in honey, and return mixture to a boil. Remove from heat, add remaining 1 cup frozen raspberries, and cover to steam and thaw whole raspberries. Set aside.
2. To make Pumpkin Pancakes: Whisk together flours, baking powder, baking soda, cinnamon, ginger, and salt in bowl.
3. Beat eggs and honey in separate bowl. Whisk in milk, pumpkin purée, and vanilla extract. Stir egg mixture into flour mixture with spatula or wooden spoon.
4. Coat nonstick skillet or griddle with cooking spray, and heat over medium-high heat. Ladle ⅔ cup batter onto skillet for each pancake. Cook 3 minutes, or until bubbles begin to form in center of pancakes. Flip, and cook 2 to 3 minutes more, or until pancakes are browned on both sides. Serve warm with Honey-Raspberry Syrup.
November/December 2008 p.83