Recipe: Pumpkin Griddle Cakes with Hot Cider Syrup

Posted under: food.
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I discovered this recipe a few years ago, and absolutely love it. These pancakes and syrup are simple to make and taste delicious!

Makes: 18 griddle cakes
Prep: 14 minutes
Cook Time: 20 minutes

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice (or 1 tsp. cinnamon and ½ tsp. each allspice, nutmeg, & ginger)
¼ teaspoon salt
3 large eggs
1/3 cup firmly packed light brown sugar
1 ½ cups milk (may use evaporated)
1 ¼ cups fresh or canned solid-pack pumpkin puree
3 tablespoons vegetable oil

Preheat oven to 200°F. In medium bowl, stir together flour, baking powder, baking soda, pie spice, and salt. In large bowl, stir together eggs and sugar. Stir in milk, pumpkin, and oil. Add flour mixture and stir just until smooth.

Heat griddle or large nonstick skillet over medium heat. Lightly coat with nonstick cooking spray. Working in batches, drop batter, ¼ cup at a time, onto hot griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 ½ minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Place on baking sheet in oven to keep warm. Make remaining pancakes, coating griddle with cooking spray as needed.

Top with dried cranberries or raisins softened in a pot of warm maple syrup, and a sprinkling of toasted walnuts; or top with Hot Cider Syrup (recipe below).

Hot Cider Syrup
1 cup apple cider
½ cup packed brown sugar
¼ cup light corn syrup
2 Tbsp. butter
1 tsp. lemon juice
1 Tbsp. cornstarch
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg

In a saucepan, combine ingredients. Bring to a boil, stirring occasionally. Reduce heat and simmer uncovered for 20-25 minutes until slightly thickened. Let stand for 30 minutes before serving. May be made ahead and reheated before serving. Makes 1 2/3 cups syrup.

Comments (1) Jul 08 2009

Recipe: Mocha Frappuccino

Posted under: food.
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Brent and I love the bottled Starbucks mocha frappuccinos. We quickly realized they were too expensive to continue buying, so I decided to make my own. I found several recipes and tested, combined, and tweaked them until I was satisfied with the results. I also created a nutty variation. Brent likes the nutty variation because he doesn’t have to shake the bottle (to mix the cocoa back in) before he drinks it. We saved several of the Starbucks frappuccino bottles so we have the convenience of having them on the go. This is Jenna’s favorite drink. She would drink them all day if I let her. :-)

Fills 6 9-oz Starbucks Frappuccino bottles

3 ½ cups espresso coffee*
1/3 cup sweetened condensed milk
4 cups milk (whole milk is best)
3 tablespoons granulated sugar
1 tablespoon plus 1 teaspoon baking cocoa

Make espresso coffee. Mix coffee, still hot, sweetened condensed milk, cocoa, and sugar in your mixer until sugar is dissolved. Add milk and continue mixing, about one minute. Pour mix into individual 9.5-oz Starbucks Frappuccino bottles. Store in fridge until ready to use (Note: Do not store any longer than you would milk).

*May use regular coffee that has been run through the coffee maker twice, or add 4 teaspoons instant coffee granules to regular coffee.

Nutty Variation

  • Use a nut-flavored coffee, such as amaretto, hazelnut, macadamia nut, etc.
  • Replace baking cocoa with ½ teaspoon almond extract.
  • Reduce sugar to 2 or 2 ½ tablespoons.

Comments (3) May 24 2009