Thursday, November 4, 2010

Pumpkin Griddle Cakes with Cinnamon Cream Syrup

We served these (without the cranberries and walnuts) at Young Women in Excellence and they were delicious! A great fall treat.

From: Cindy Hurst
Pumpkin Griddle Cakes
2 C flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp pumpkin pie spice
¼ tsp salt
3 large eggs
1/3 C packed light brown sugar
1 ¼ C milk
1 ¼ C fresh or canned solid-pack pumpkin puree
3 Tbsp vegetable oil
In medium bowl, stir together flour, baking powder, baking soda, pie spice, and salt. In large bowl, stir together eggs and sugar. Stir in milk, pumpkin, and oil. Add flour mixture and stir just until smooth. Cook on a hot griddle.
Top with dried cranberries or raisins softened in a pot of warm maple syrup, and a sprinkling of toasted walnuts.

Cinnamon Cream Syrup
1. C sugar
½ C light corn syrup
¼ C water
½-3/4 tsp cinnamon
½ C evaporated milk
In small saucepan add all except milk. Boil, stirring constantly 2 minutes. Remove from heat. Cool 5 minutes. Stir in milk. Makes 1 2/3 cups.

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