Pumpkin Pancakes with Spiced Peach Compote and Hand Whipped Cream

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