Pumpkin Pancakes with Lemony Sunshine Sauce

  1. In a bowl, combine flour, brown sugar, baking powder, baking soda and salt; mix well and set aside.
  2. In a separate bowl, whisk together milk, pumpkin butter, egg, oil and vinegar until well blended.
  3. Add to dry ingredients and whisk just until smooth.
  4. Pour batter by 1/4 cupful onto greased hot griddle.
  5. Turn when bubbles form on top; cook until the second side is golden brown.
  6. Meanwhile, to make sauce, melt butter in a large skillet.
  7. Add bananas and pecans and saute 2 minutes.
  8. In a small bowl, stir together lemon curd and water.
  9. Add to skillet and cook 2 minutes or until sauce is bubbly.
  10. Serve sauce over pancakes.
  11. Yield: 6 to 8 servings.
  12. NOTE: If you cant find Dickinsons Country Pumpkin Butter here is a recipe you can try.
  13. FAST PUMPKIN BUTTER: 2 TB light brown sugar, packed 1 TB granulated sugar 1/4 tsp allspice 1/4 tsp cinnamon 1/8 tsp cloves 1/8 tsp fresh ground nutmeg 1/8 tsp ginger 2 TB water 3/4 cup, packed pumpkin puree (slightly less than half of a 15-ounce can) 180g In a microwave-safe bowl, combine all ingredients except the pumpkin and mix well.
  14. Cover loosely with plastic wrap and microwave on high for 2 minutes or until the sugars are melted.
  15. Stir, add pumpkin, beat lightly and microwave, loosely covered, for another 3 minutes.
  16. It will be very hot!
  17. Serve warm or at room temperature.
  18. Store tightly covered in the refrigerator for up to a week or freeze for up to two months.
  19. Yield: about 3/4 of a cup

flour, brown sugar, baking powder, baking soda, salt, milk, country pumpkin butter, egg, vegetable oil, white vinegar, butter, bananas, pecan pieces, lemon curd, water

Taken from www.foodgeeks.com/recipes/21555 (may not work)

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