This week, Jillian made use of local pumpkin leftovers to make a sweet weekend breakfast perfect for fall!
“What to do with leftover roasted pumpkin from Thanksgiving? You have to make some pancakes, perfect for welcoming fall flavours into the kitchen! We purchased our roasting pumpkins from a local Southern Ontario farm and had just enough leftover after Thanksgiving baking to savour these great pancakes. Enjoy these pumpkin spiced pancakes with some sliced local apples cascading over the edges!”
Recipe: Roasted Pumpkin Pancakes
- 1/2 cup all purpose flour
- 2 tablespoons icing sugar
- 1 teaspoon cinnamon, divided
- 1 teaspoon nutmeg, divided
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup Ontario cream
- 2 Ontario eggs, whisked
- 1/2 cup roasted Ontario pumpkin, pureed (we found ours atA�Strom’s Farm in Guelph)
- 1 teaspoon vanilla
- * coconut oil or Ontario butter
- 2 Ontario apples, peeled, cored and sliced
- 2 tablespoons lemonade (or water)
- handful of Ontario nuts (optional)
- Whisk together flour, sugar, baking powder and 1/2 teaspoon each of cinnamon and nutmeg in a large bowl.
- In a separate bowl, whisk together cream, pumpkin, eggs, vanilla.
- Fold wet mixture into dry ingredients.
- Melt coconut oil in a large skillet over medium heat.
- Pour 1/4 cup measures of pancake mixture into hot skillet and wait for edges to bubble, flip pancakes after 3 minutes per side.
- Peel, core and slice 2 local apples.
- Saute sliced apples with sugar, lemonade, and remaining cinnamon and nutmeg. Serve over pancakes and top with sliced almonds if desired.
*Makes about six 4-inch pancakes.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 3
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!