Recipe of the Month - October 2009
Recipe of the Month: October
Whole Wheat Pumpkin Pancakes with Tangy Blueberry Compote
Pumpkin adds a seasonal twist to this weekend favorite, while also boosting beta carotene and fiber.
Ingredients: Serves 4
2 cups whole wheat pancake mix (or traditional mix)
2 cups cold water
2/3 cup canned pumpkin
1 tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
Spray a heavy griddle or pan with non-stick cooking spray and place over medium heat. Meanwhile, in a large bowl whisk pancake mix, water, pumkin, cinnamon, ginger and nutmeg until just blended (mixture should be lumpy). Griddle is adequately heated when drops of water sizzle on the surface. Spoon ¼ cup of batter onto the griddle to form each pancake. Cook for 2 minutes or until the batter bubbles, then flip and cook an additional 2 minutes. Remove from heat and serve with tangy blueberry compote.
Tangy Blueberry Compote:
1 cup frozen blueberries, thawed
2 Tbs. orange juice or water
1 Tbs. sugar
Heat blueberries, orange juice, and sugar over medium heat, stirring often until compote coats the spoon (about 10 minutes). Serve warm over pumpkin pancakes.
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