Fresh20: Fall Pancakes

INGREDIENTS
For cinnamon pancakes
1 ¾ cups whole wheat flour
2 teaspoons baking powder
¾ teaspoon kosher salt
1 teaspoon ground cinnamon
2 large organic eggs
2 Tablespoons of maple syrup
½ cup of water
1 cup half and half or milk
1 cup pureed 100% pumpkin


For maple apples & cranberries
2 sweet/tart apples such as Honey
Crisp, Granny Smith, Jonagold or
Braeburn, peeled, cored & cut into
medium dice
2 Tablespoons water
¼ cup maple syrup
¼ cup dried, unsweetened
cranberries
Pinch of cinnamon
Maple syrup


DIRECTIONS
For cinnamon pancakes
1. In a medium bowl, whisk together flour, baking powder,
salt, and cinnamon.
2. In a separate bowl, whisk together eggs, syrup, water, pumpkin, and
half and half.
3. Slowly whisk the egg mixture into the dry ingredients until
fully combined.  Allow the batter to sit for 5 minutes to
thicken.  If the batter becomes too thick, add 1 -2
Tablespoons of additional water.
4. Heat a nonstick sauté pan or a pancake griddle over
medium heat.  Pour ¼ cup portions of batter onto hot pan.
Carefully flip the pancakes when bubbles appear on top.
Cook for an additional 1 minute.
For maple apples & cranberries
1. Heat a medium sauté pan over medium heat and add in
apples, water, syrup, cranberries and a pinch of cinnamon.  Stir
to combine and cook for 3-4 minutes or until apples soften.
Remove from heat and serve over pancakes with maple syrup.