Just made these for breakfast this morning. The Sprouts loved 'em! (Tried to post the photo I took, but I may have to come back to that tomorrow.)
WARM CIDER SYRUP:
3/4 cup apple cider or juice
1/2 packed brown sugar
1/2 cup corn syrup
2 Tbs Earth Balance margarine
1/2 tsp lemon juice
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
PANCAKES:
1 cup all-purpose flour
1 Tbs sugar
2 tsp baking powder
1/8 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
3 tsp Ener-G egg replacer
4 tbs warm water
1 1/3 cup soy milk
1/4 cup canned pumpkin
2 Tbs canola oil
Instructions:------------
SYRUP:In a saucepan, combine all the syrup ingredients.
Bring to a boil over medium heat, stirring occasionally.
Reduce heat simmer uncovered for about 20 minutes until slightly thickened. Let cool for 30 minutes before serving. Syrup will thicken as it cools.
Any syrup you don't use can be stored in a sealed container in the refrigerator. Just warm it in the microwave for 1 minute before serving. If it gets too thick you can add a little more cider to thin it.
PANCAKES:Sift together all dry pancake ingredients except for egg replacer.
In another bowl whisk together the pumpkin, soy milk and oil.
Mix together egg replacer and water and stir it in with the pumpkin mixture. Stir dry ingredients in with wet ingredients.
Ladle batter onto a hot greased griddle. Turn when the bubbles on the top start to pop and the outer edge of the pancake starts to look set.
Serve with Earth Balance margarine and warm cider syrup.
Don't be tempted to add extra pumpkin. Too much pumpkin will cause the pancakes not to cook all the way through. Also they may take a little longer too cook than traditional style pancakes so be patient and wait till the sides start to look a little cooked and the bubbles on top actually start popping.
The cider syrup is very sweet. A little bit goes a long way, so don't pour too much on at once.
PUMPKIN PANCAKES WITH CIDER SYRUP
WARM CIDER SYRUP:
3/4 cup apple cider or juice
1/2 packed brown sugar
1/2 cup corn syrup
2 Tbs Earth Balance margarine
1/2 tsp lemon juice
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
PANCAKES:
1 cup all-purpose flour
1 Tbs sugar
2 tsp baking powder
1/8 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
3 tsp Ener-G egg replacer
4 tbs warm water
1 1/3 cup soy milk
1/4 cup canned pumpkin
2 Tbs canola oil
Instructions:------------
SYRUP:In a saucepan, combine all the syrup ingredients.
Bring to a boil over medium heat, stirring occasionally.
Reduce heat simmer uncovered for about 20 minutes until slightly thickened. Let cool for 30 minutes before serving. Syrup will thicken as it cools.
Any syrup you don't use can be stored in a sealed container in the refrigerator. Just warm it in the microwave for 1 minute before serving. If it gets too thick you can add a little more cider to thin it.
PANCAKES:Sift together all dry pancake ingredients except for egg replacer.
In another bowl whisk together the pumpkin, soy milk and oil.
Mix together egg replacer and water and stir it in with the pumpkin mixture. Stir dry ingredients in with wet ingredients.
Ladle batter onto a hot greased griddle. Turn when the bubbles on the top start to pop and the outer edge of the pancake starts to look set.
Serve with Earth Balance margarine and warm cider syrup.
Don't be tempted to add extra pumpkin. Too much pumpkin will cause the pancakes not to cook all the way through. Also they may take a little longer too cook than traditional style pancakes so be patient and wait till the sides start to look a little cooked and the bubbles on top actually start popping.
The cider syrup is very sweet. A little bit goes a long way, so don't pour too much on at once.
1 comments:
I just made these and they turned out PERFECTLY! Thanks so much for the awesome recipe, I'll be sure to link to it on my blog.
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