Pumpkin Pancakes with Buttermilk Syrup

I know, Thanksgiving is over, but if you have leftover pumpkin puree, try these fabulous pancakes!  They aren't overly sweet so they're fabulous with this buttermilk syrup.

Pumpkin Pancakes:
2 eggs (or 1 egg, 1 egg white)
1 c. flour
1/2 c. whole wheat flour
1/2 c. oatmeal
1 3/4 c. fat-free buttermilk (or can use regular milk and add some lemon juice to curdle it)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
3/4 c. canned pumpkin puree

1.  Beat eggs well until somewhat frothy.
2.  Add other ingredients except pumpkin and mix.
3.  Add pumpkin and mix again.

Buttermilk Syrup (Lou Grant)
1 1/2 c. sugar
3/4 c. buttermilk
2 TB corn syrup
1/2 c. butter
1 tsp. baking soda
2 tsp. vanilla

Combine first 4 ingredients in large saucepan.  Bring to a boil; boil for 7 minutes, stirring constantly.  Remove from heat.  Add soda and vanilla (it will foam up so use a deep pan.)  Makes about 2 cups.

**Note:  If you don't have buttermilk for these recipes, use regular milk and add lemon juice or vinegar to curdle it slightly.  Enjoy!!

Apple Popovers

I haven't made these yet, just saw them on the Katie Brown show and they looked delicious!

For the Apple Filling:

2 tablespoons butter
4 medium apples, peeled, cored, and cut into 8 slices each
½ cup brown sugar
1 teaspoon cinnamon

For the Popovers:

2 eggs
1 cup milk
1 cup flour
½ teaspoon salt
1 teaspoon sugar
2 tablespoons melted butter

For the Cream:

1 cup cream cheese, room temperature
1 ½ tablespoons brown sugar

 

1. Melt butter in a medium saucepan over medium high heat. Add the apples, brown sugar, and cinnamon, and stir to coat. Cook uncovered for 20 to 25 minutes until apples are soft, but not mushy. Cool.
2. To prepare the popovers, preheat oven to 425 degrees F.
3. In a large bowl, whisk the eggs and milk together. Add the flour, salt, sugar, and melted butter, and continue to whisk until a smooth batter forms.
4. Grease a muffin tin and fill with 2-3 cooked apple slices per muffin cup. Place in the oven for 5 minutes to heat up the tins. Remove tins from the oven and pour batter over the apples to fill cups ¾ of the way to the top.
5. Bake for 10 minutes at 425 degrees F, then reduce to 375 degrees F and continue to bake for another 20 minutes. They should be golden brown. Remove from oven and spoon into serving dishes. Flip the popovers so that the apples are on top.
6. While the popovers are baking, mix the cream cheese and brown sugar for the cream. Place in the refrigerator until needed.