Apple Sausage Pancakes and Whole Wheat Pumpkin Pancakes
November 13, 2008 by Eleisia
Filed under Recipes & Tips
We usually make pancakes Saturday or Sunday mornings when we have time to relax and enjoy a breakfast together. We even have pancakes for dinner once in a while. They taste yummy with strawberry jam or maple syrup and bacon, sausage, or ham slices.
Apples and pumpkins are two of my favorite ingredients and they make ordinary pancakes a special treat.
Apple Sausage Pancakes
1/2 pound bulk pork sausage
1 egg
2/3 cup milk
2 tablespoons vegetable oil
1 cup pancake mix
1/2 teaspoon Watkins Cinnamon
1/2 cup shredded peeled apple
Cider Syrup
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon Watkins Pumpkin Pie Spice
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter or margarine
In a skillet, cook the sausage over medium heat until no longer pink; drain and set aside. In a bowl, beat the egg, milk and oil. Stir in pancake mix and cinnamon just until moistened. Fold in apple and sausage. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles from on top. Cook until second side is golden brown.
For syrup, combine the sugar, cornstarch and pumpkin pie spice in a saucepan. Gradually stir in cider and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Serve warm with the pancakes. Yield: 8 pancakes.
Whole Wheat Pumpkin Pancakes
1 C. whole wheat flour
1/2 C. cake flour
1 t. baking soda
2 t. Watkins Baking Powder
1/4 t. salt
1 t. Watkins Cinnamon
1/2 t. Watkins Ginger
1/2 t. Watkins Nutmeg
1 C. buttermilk
1 C. canned pumpkin puree
2 eggs
2 T. oil
1 t. Watkins Vanilla
2 T. dark brown sugar
1. In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).
2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.
3. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.
Tips
- You may substitute all-purpose flour for the cake flour if that’s all you have on hand.
- You may also use only whole wheat flour, just increase whole wheat to 1 1/2 cups and omit cake flour; pancakes will be just a bit heavier.
- Light brown sugar or white sugar may be substituted for dark brown sugar.
- Use powdered buttermilk if you don’t have liquid buttermilk. Use according to package directions.
- Two teaspoons of Watkins Pumpkin Pie spice can be used in place of the Cinnamon, Ginger and Nutmeg.
Eleisia Whitney has a Watkins Home Business. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, Around the Kitchen Table, that brings you recipes, cooking and health tips, and contests for free Watkins products.
Read the current issue at http://www.everydaynecessities.com/november1-08newsletter.htm
Visit her at http://www.everydaynecessities.com and
http://www.WatkinsOnline.com/eleisiawhitney
