These hearty pancakes make the perfect fall breakfast.
Pumpkin-Cranberry Pancakes
2016-10-13 19:07:01
Makes about 18
Ingredients
- 1 cup sweetened dried cranberries
- 1 cup boiling water
- 2½ cups self-rising flour
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon kosher salt
- 1½ cups whole buttermilk
- 1 cup canned pumpkin
- ½ cup firmly packed dark brown sugar
- ¼ cup unsalted butter, melted
- ½ teaspoon vanilla extract
- 2 large eggs, separated
- 3 tablespoons canola oil, divided
- Cranberry Topping (recipe follows)
- Maple syrup, to serve
Instructions
- In a small bowl, combine cranberries and 1 cup boiling water; cover and let stand until softened, about 15 minutes. Drain well.
- In a large bowl, whisk together flour, pumpkin pie spice, and salt. Make a well in center of mixture. In a medium bowl, stir together buttermilk, pumpkin, brown sugar, melted butter, vanilla, and egg yolks. Add to dry ingredients, stirring just until combined. Stir in cranberries. In a separate bowl, beat egg whites with a mixer at high speed until stiff peaks form; fold into batter.
- In a large cast-iron griddle or skillet, heat 1 tablespoon oil over medium heat. Working in batches, drop batter by ⅓ cupfuls 1 inch apart over hot oil. Cook until edges are dry and bubbles form in center of pancakes, about 3 minutes; turn, and cook until browned, about 2 minutes more. Use remaining oil as needed. Serve with Cranberry Topping and syrup.
Taste of the South https://tasteofthesouthmagazine.com/
Cranberry Topping
2016-10-13 19:08:25
Makes about 1½ cups
Ingredients
- 2 cups fresh or frozen cranberries, thawed
- ½ cup water
- ½ cup sugar
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla extract
Instructions
- In a medium saucepan, bring cranberries, ½cup water, sugar, and salt to a boil over medium-high heat. Reduce heat to medium-low; simmer until berries begin to pop and mixture thickens, about 15 minutes. Coarsely mash with a fork. Stir in vanilla.
Taste of the South https://tasteofthesouthmagazine.com/
