In a small bowl, stir the pancake mix, water, apple and cinnamon just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.
Meanwhile, for syrup, in a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Stir in cider until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low; cook and stir 2 minutes longer. Stir in butter and lemon juice. Serve with pancakes.
These Pumpkin-Ginger Pancakes are DELICIOUS, a perfect autumn breakfast for both children and adults. I’ve made them on several occasions – sometimes serving with toasted pecans, sometimes with butter and syrup – but am most fond of these wee flapjacks with a large dollop of lightly sweetened, freshly whipped cream. Enjoy!
PUMPKIN-GINGER PANCAKES WITH FRESH WHIPPED CREAM
Yields: 2 to 4 servings
1 cup heavy whipping cream
1/4 cup caster sugar
1/2 tsp pure vanilla extract
1 cup all-purpose flour
2 tbsp firmly packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly ground nutmeg
1/4 tsp salt
1 large egg
3/4 cup milk
3/4 cup pumpkin puree
1/4 cup plain low- or non-fat yogurt
2 tbsp butter + extra for cooking
Cinnamon sugar, to serve
In the bowl of an electric mixer detached from the mixer unit, whisk cream and caster sugar until sugar dissolves, about 2 to 3 minutes. Transfer bowl to mixer unit, add vanilla extract, and whip on medium-high speed until soft peaks form. Cover and refrigerate.
In a large mixing bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
In another bowl, mix egg, milk, pumpkin, yogurt and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.
Place a non-stick griddle or 12-inch non-stick frying pan over medium heat (350 degrees). When hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/4-cup portions onto griddle and gently spread into 3-inch rounds. Cook until pancakes are browned on the bottom and edges begin to appear dry, about 2 to 3 minutes. Turn with a wide spatula and brown other sides, 2 to 3 minutes longer.
Serve warm with chilled fresh whipped cream and a dusting of cinnamon sugar.
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