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Pumpkin Pancakes with Brandied Lemon Apples

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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!  





2 cups flour
4 Tablespoons sugar
4 tsp baking powder
1 tsp cinnamon, preferably Saigon or Vietnamese
1/8 tsp cloves
pinch allspice and nutmeg
4 Tablespoons melted butter
1 cup milk
2 eggs
1 cup pumpkin, Libby's or fresh
1 cup sour cream or Greek yogurt

pinch salt

Preheat a griddle to 400F

Combine dry ingredients in a large bowl

In a separate bowl whisk butter, milk, eggs, pumpkin and sour cream

Stir into dry ingredients

Pour by 1/4 cupful onto the hot griddle

Flip when bubbles form on the surface.

Serve warm


Lemon Brandied Apples



5 large Apples, cored and thinly sliced
2 Tablespoons Honey, good quality, preferably raw
1 lemon, juice and zest
1/4 cup Brandy (Rum works as well)


Peel core and slice apples directly into a small flat pan
Add lemon zest and juice
Drizzle honey over the apples
Over medium heat cook the apples, cover and steam till soft
In a separate metal saucepan gently heat the brandy just till you see steam
Carefully touch with a flame and pour over the apples stirring until the flame goes out
Serve hot