Pumpkin Pancakes With Root Beer Syrup, Caramelized Bananas, And Cinnamon Whipped Cream
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
68
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Pastry Flour1 tbsp
Sugar1
Cinnamon1 tsp
Clove1 tsp
Nutmeg1 tsp
Allspice1 tsp
Salt1 tsp
Baking Powder1 cup
Pumpkin Puree2
Eggs1 cup
Half-And-Half60 g
Butter2 tbsp
Vegetable Oil110 g
Whipping CreamDirections:
1
To make pancakes, sift together all of the dry ingredients
2
In a bowl, combine the puree, whole eggs, and the half-and-half
3
Add the flour mixture and stir, being careful not to over mix the batter
4
Finish with the melted butter
5
Gently fold in 1/2 the egg whites to loosen the batter and when the whites are nearly incorporated, fold in the remaining egg whites
6
Heat the griddle to medium heat
7
Drizzle enough vegetable oil to prevent sticking and spoon batter onto griddle, spreading them with the back of the spoon
8
When pancakes are golden brown, flip to finish cooking
9
To make the root beer syrup, reduce root beer until it becomes a thick glaze
10
Whisk in the butter and spoon over pancakes
11
Cut the bananas in 1/2 lengthwise
12
Heat a saute pan to medium and melt the butter and sugar
13
Stir until sugar dissolves and begins to caramelize
14
Add the bananas and toss to coat
15
To prepare the whipped cream, whisk the cream, cinnamon, and sugar in a bowl until it holds a stiff peak
16
To serve, stack the pancakes on each plate
17
Spoon the syrup over the pancakes, top with the caramelized bananas and a dollop of cinnamon whipped cream