Pumpkin Pancakes with Spiced Peach Compote
And Hand Whipped Cream
For pancakes:
2 cups all purpose flour 1 cup pumpkin filling
6 tbs brown sugar (packed) 1 ½ cup buttermilk
1½ tsp baking powder
½ tsp baking soda
For cooking:
½ tsp salt2 tbs melted butter 4 tbs vegetable oil
3 eggs
Combine all dry ingredients in a large bowl, mix thoroughly.
Combine all wet ingredients, whisk until blended well
Add wet mixture to the dry mix and whisk until smooth
Heat a large nonstick skillet over medium heat, add 1 tbs vegetable oil and coat bottom of pan
Drop batter into pan using ¼ cupfuls.cook pancakes until bubbles form on top(about 21/2 minutes)turn cakes and cook until bottoms are golden-brown(about 2 minutes)
Repeat with remaining batter adding oil as needed between batches
For Compote:
4 cups fresh peaches (frozen will work)
1 cup granulated sugar ¼ tsp cinnamon
1 tbs real vanilla extract ¼ tsp all spice
1 tbs corn starch
Peel and pit peaches, cut into slices approx. ½ inch thick
Place into 1 qt sauce pot, add sugar, spice, and vanilla
Cook over low heat until peaches are soft completely through
Dissolve corn starch in 2 tbs. cold water and stir into mixture
Bring back to a simmer and remove from heat
Ladle generously over pancakes
For Hand whipped cream:
1 pt heavy whipping cream
1 tsp real vanilla extract
1 tsp powder sugar
½ tsp nutmeg (fresh grated if possible)
In a stainless steel bowl combine all ingredients,place bowl on top of a second bowl filled with ice
Using a whisk beat cream mixture until peaks begin to form and hold shape
Dollop generously onto pancake-peaches just as you serve