Pumpkin Pancakes with Brandied Lemon ApplesFrom SWISS WOODS BED & BREAKFAST INN
As the weather cools down, what better way to start your day than with this fall favorite? These can be served with the apples simply heated, but try the flambe version for the exquisite flavor as well as the extra drama!
Combine dry ingredients in large bowl. In separate bowl, whisk butter, milk, eggs, pumpkin, and sour cream. Stir into dry ingredients. Pour by 1/4 cupful onto hot griddle. Flip when bubbles form on surface and break. Cook a few minutes more until browned on both sides.
Peel, core, and slice apples thinly directly into a small pan. Add lemon zest and juice. Drizzle the honey over the apples.
Place a tightly fitting lid on the pan and turn burner to medium heat. Wait until steam starts to escape lid and turn burner off. Check to make sure they are soft.
In a separate metal saucepan, slightly warm the brandy. Carefully touch a flame to the warmed brandy in the pan, to light it. Allow the flames to subside, then pour over apples.
Serve immediately with the pancakes.