Main Dish: October 23, 2013

The cooler weather may have you craving some fall flavors and pumpkin seems to be the star of many a fall recipe.So with that in mind, Live at Five’s Tabetha Franklin joined Kelli Phillips to share one of her favorite pumpkin recipes as today’s Main Dish.Ingredients Batter 1 cup milk 1 cup canned pumpkin 2 eggs 1 teaspoon vanilla extract 1 1/2 cups flour 1/3 cup packed brown sugar 1 tablespoon baking powder 1 teaspoon baking soda 1 tablespoon pumpkin pie spice (or 2 teaspoons allspice 1 teaspoon cinnamon) 1 teaspoon salt Apple Cider Syrup 1/2 cup white sugar 2 teaspoons corn starch 1 teaspoon cinnamon 1 cup apple cider 2 teaspoons lemon juice 2 tablespoons butter *optional- toasted pecansInstructions Mix wet ingredients in one bowl dry ingredients in another. Slowly add dry ingredients to the pumpkin mixture until combined. Preheat a griddle or skillet and spray lightly with cooking spray–if griddle is non-stick, skip this step. Spoon 1/4 cup of batter onto hot griddle. Mixture is thick so you may have to spread slightly with a spoon. Cook until edges begin to brown, then carefully flip to cook the other side. Remove from griddle and continue until all mix has been prepared. To prepare syrup: Heat all ingredients in a small saucepan until well combined. Remove from heat and serve over pancakes. Sprinkle pecans over each plate of pancakes, if desired….- See more at:

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