Pumpkin Pie Pancakes With Caramel Sauce
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/8 teaspoon cloves
- 1 egg
- 1 cup milk
- 1/2 cup pumpkin puree
- 2 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- caramel sauce (see recipe below)
- Caramel Sauce
- 1 cup sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon coarse salt (optional)
Preparation time 5mins
Adapted from closetcooking.com
Mix the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves in a large bowl.
Mix the egg, milk, pumpkin puree, butter and brown sugar in another bowl.
Mix the dry ingredients into the wet ingredients.
Heat a pan over medium heat and melt a touch of butter in it.
Pour 1/4 to 1/3 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes, flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
Mix the sugar and water in a small sauce pan, bring to a boil over medium heat and let simmer until it turns a medium amber color.
Remove from heat, carefully pour in the heavy cream and stir the mixture until it is smooth, returning to heat to melt and lumps that may have formed.
Stir in the butter, allow to cool for a few minutes and stir in the vanilla extract and salt if using.