You’d have to live under a rock (or a one-blink town in the Southwest) not to know its Pumpkin Spice Latte time again. Even I, who spend most days under said rock, know its #PSL season. I’m not a Starbucks fan; I have my reasons, but I AM a fan of pumpkin and spice. So, I’m jumping on the pumpkin spice bandwagon with these autumnal pancakes.
Pumpkin Spice Pancakes with Sautéed Apples
- 2 apples, peeled and thinly sliced
- ½ cup water
- ¼ cup sugar
- 2 Tablespoons unsalted butter
- ¼ teaspoon Cinnamon Pancakes
- 1 ¼ cup milk
- 1 tablespoon white vinegar
- 1 ½ cups cake flour
- 1 Tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon allspice
- 1 cup pumpkin puree
- 1 egg, beaten
- 2 Tablespoons brown sugar
- 2 Tablespoons unsalted butter, melted
- ½ teaspoon vanilla
- APPLES: In a pan, melt butter, sugar, and cinnamon in water. Add apple slices and cook for 5 minutes covered until softened. Remove lid and continued cooking until sauce is reduced by half. Sauce should be the consistency of watered-down maple syrup. Remove from heat, cover again and set aside.
- PANCAKES: In a measuring cup, add vinegar to milk and set aside (This makes a faux buttermilk). In a medium bowl, combine cake flour, baking powder, cinnamon, ginger, nutmeg, salt and allspice. Set aside.
- In a small bowl, combine pumpkin puree, egg, brown sugar, melted butter, vanilla, and milk mixture. Pour the wet ingredients over the dry ingredients and gently whisk them together. Don’t over-mix.
- Use a 1/3 cup to pour batter onto a griddle over medium-low heat. Cook until each pancake is spotted with bubbles and edges appear dry. Flip over and continue cooking until bottom is lightly brown.
- Serve pancakes with butter and sautéed apples.