Best Pumpkin Pancakes With Root Beer Syrup Caramelized Bananas And Cinnamon Whipped Cream Recipes

PUMPKIN CINNAMON PANCAKES

Pumpkin Cinnamon Pancakes image

Provided by Sandra Lee

Time 11m

Yield Makes 2 servings

Number Of Ingredients 9

Ingredients

1 cup maple-flavor pancake syrup, Log Cabin Original Syrup(R)
5 tablespoons chopped pecans, toasted, Diamond(R)
1 cup buttermilk pancake mix, Aunt Jemima(R)
2/3 cup cold water
1/3 cup canned pumpkin, Libby's(R)
1/2 teaspoon ground cinnamon, McCormick(R)
1/8 teaspoon ground ginger, McCormick(R)
Nonstick vegetable cooking spray, Pam(R)
Butter

Steps:

Pecan Syrup Preparation: Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.
Pancake Preparation: In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).
Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.

ORANGE PUMPKIN PANCAKES WITH VANILLA WHIPPED CREAM, CINNAMON MAPLE SYRUP AND THICK-CUT BACON

Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon image

Provided by Anne Burrell

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 cups all-purpose flour
3/4 cup sugar
1 heaping teaspoon baking powder
1/2 teaspoon salt, plus a pinch for egg whites
7 1/2 ounces canned pumpkin
3/4 cup milk
4 eggs, separated
1 orange, zested and juiced
Butter, for cooking pancakes
Powdered sugar, for dusting
Cinnamon Maple Syrup, for serving, recipe follows
Vanilla Whipped Cream, for serving, recipe follows
Thick-Cut Bacon, for serving, recipe follows
1 cup grade B maple syrup
1 cinnamon stick
1 1/2 cups heavy cream, chilled
1 teaspoon vanilla extract
1 tablespoon sugar
4 slices thick-cut bacon (4 ounces)

Steps:

Sift together the flour, sugar, baking powder and salt in a large bowl. Combine the pumpkin, milk, egg yolks, orange juice and zest in another bowl, mixing until homogenous. Make a well in the dry ingredients. Pour the wet ingredients into the well and mix until combined.
Preheat the griddle.
Beat the egg whites with a pinch salt in a separate bowl, using a whisk or electric mixer, until the whites form stiff peaks. Fold the egg whites into the batter in thirds. Do this quickly and gently, so the pancakes will be light and fluffy.
Melt small pats of butter onto the griddle, and then spread them around with a paper towel to remove any excess. Spoon or ladle the batter onto the griddle to the desired size of the pancake. When the top of the pancakes are full of holes (look like bubbles have risen to the surface and burst), flip and cook until the bottoms are golden brown.
Transfer the pancakes to serving plates, dust with powdered sugar and serve with Cinnamon Maple Syrup, Vanilla Whipped Cream and Thick-Cut Bacon on the side.
Heat the maple syrup with the cinnamon stick in a small saucepan over medium heat. When the syrup is hot, remove from the heat and allow the flavors to steep, about 30 minutes. Yield: 1 cup.
Beat the cream and vanilla in a mixing bowl, using a whisk or hand beater, until the cream starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and holds soft peaks. Yield: 3 cups.
Place the bacon in a medium saute pan over medium heat. Cook until the fat starts to render out and the bacon turns golden brown and crispy, 4 to 6 minutes. Transfer the bacon to a paper-towel-lined plate to drain.