Pumpkin Pancakes With Lemony Sunshine Sauce
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 473.18 ml all-purpose flour
- 44.37 ml brown sugar
- 9.85 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 354.88 ml milk
- 255.14 g jar dickinson's country pumpkin butter
- 1 egg
- 29.58 ml vegetable oil
- 29.58 ml white vinegar
-
LEMONY SUNSHINE SAUCE
- 59.14 ml butter
- 2 medium ripe bananas, sliced
- 118.29 ml pecan pieces
- 283.49 g jar lemon curd
- 118.29 ml warm water
directions
- In a bowl, combine flour, brown sugar, baking powder, baking soda and salt; mix well and set aside. In a separate bowl, whisk together milk, pumpkin butter, egg, oil and vinegar until well blended. Add to dry ingredients and whisk just until smooth. Pour batter by ¼ cupful onto greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
- Meanwhile, to make sauce, melt butter in a large skillet. Add bananas and pecans and sauté 2 minutes. In a small bowl, stir together lemon curd and water. Add to skillet and cook 2 minutes or until sauce is bubbly. Serve sauce over pancakes. Yield: 6 to 8 servings.
- NOTE: If you can’t find Dickinson’s Country Pumpkin Butter here is a recipe you can try.
- FAST PUMPKIN BUTTER:.
- 2 TB light brown sugar, packed.
- 1 TB granulated sugar.
- 1/4 tsp allspice.
- 1/4 tsp cinnamon.
- 1/8 tsp cloves.
- 1/8 tsp fresh ground nutmeg.
- 1/8 tsp ginger.
- 2 TB water.
- 3/4 cup, packed pumpkin puree (slightly less than half of a 15-ounce can) 180g.
- In a microwave-safe bowl, combine all ingredients except the pumpkin and mix well. Cover loosely with plastic wrap and microwave on high for 2 minutes or until the sugars are melted. Stir, add pumpkin, beat lightly and microwave, loosely covered, for another 3 minutes. It will be very hot!
- Serve warm or at room temperature. Store tightly covered in the refrigerator for up to a week or freeze for up to two months.
- Yield: about 3/4 of a cup.
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RECIPE SUBMITTED BY
Olha7397
Canada