Whole Grain Pumpkin Pancakes with Apple Maple Compote

I’ve found myself in the middle of my favorite season, with very little baking to show for it. Instead of spending time in the kitchen, I’ve been out, living this fall to it’s fullest and spending lots of time with family.

You see, this time last year, my mom had just returned from a week long stay in the hospital, and had been sick for a couple of weeks before that. We thought she had a really bad case of bronchitis, but it turns out she had a massive, life threatening pulmonary embolism, and we weren’t sure she was going to make it. She & I watched the leaves turn bright golden yellow from a hospital window (she managed to snag an awesome corner room, with huge windows, which she insists helped the healing process. I’m inclined to agree. Natural light is where it’s at.).

For most of October, she was recovering from the embolism, so we spent a lot of time indoors, getting her healthy. This year? She’s healthier than ever. So our weekends are filled with all the things we missed last year - fall festivals, pumpkin patches, driving through the country, looking at the gorgeous leaves. We, as a family, are more thankful and appreciative of this season of harvest & joy than we’ve ever been.



Today though, was spent in the kitchen. I’ve had a serious hankering for pancakes lately, and yesterday I realized I hadn’t had anything pumpkin-y yet. This is a recipe adapted from one by Heidi. Hers is a perfect starting place, a wonderful, basic whole wheat pancake. I added pumpkin & spices, and a warm apple-maple compote. The compote is what makes this - it’s sweet, cinnamony and buttery. Plain ol' maple syrup just doesn’t compare.



Whole Grain Pumpkin Pancakes

Adapted from 101 cookbooks

2 cups white whole wheat flour (or unbleached all-purpose flour)


1 teaspoon aluminum-free baking powder


1/2 teaspoon baking soda


1/3 cup natural granulated sugar (evaporated cane sugar)


1/2 teaspoon fine grain sea salt
1 tablespoons pumpkin pie spice*


1 1/4 cups organic buttermilk
1 cup pumpkin puree**


2 large organic eggs, lightly beaten


2 tablespoons butter, melted (melt in the pan skillet you are going to use)
butter, to serve (and for pan)

To make the pancakes combine the flour, baking powder, baking soda, sugar, spice and salt in a large bowl. Add the buttermilk, pumpkin, eggs, and melted butter. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. Serve with Apple Maple Compote

.

Makes about 12 large pancakes.

*don’t have an pumpkin pie spice? Its easy to make your own! Here’s a recipe.
**pumpkin pie puree is different from pumpkin pie filling. Both are in the same section of the grocery store, so be sure to get the plain pumpkin!


Apple Maple Compote

This is just about the most simple thing ever, hardly a recipe at all.

Apples
Butter
Cinnamon
Maple Syrup

Firstly, I’d plan on using about 1/2 an apple per person. Cut the apple into slices.

Next, add a pat of butter to a medium sized pan, enough to coat the entire thing. Next, add the apples to the pan and sprinkle the cinnamon over. Let the apples get soft, turning them over once, and sprinkling the other side with cinnamon. Add enough maple syrup to cover the apples. Let it bubble away for a minute or so. Pour over warm pancakes.