WBTV’s Family Recipes series is back for another holiday season! South Carolina bureau reporter Morgan Newell took a turn in the QC Kitchen. She put her chef hat back on to show us how to make Pumpkin Pancakes and Apple Cider Syrup. Morgan shared the recipe with us and you can check it out below.
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Pumpkin Pancakes
Ingredients
- 2 cups biscuit mix (Krustaez Buttermilk Pancake mix works best)
- 2 Tbs. packed light brown sugar
- 2 tsp. ground cinnamon
- 1 tsp. allspice
- 1 1/2 cups (12 oz. can) undiluted evaporated milk
- 2 Tbs. vegetable oil
- 1/2 cup solid packed canned, pumpkin
- 2 eggs
- 1 tsp. vanilla
Steps
In a large mixing bowl, combine biscuit mix, brown sugar, cinnamon, and allspice. Add evaporated milk, pumpkin, oil, eggs, and vanilla. Beat until smooth.
Pour 1/4 to 1/2 cup on a hot, buttered, griddle.
Cook until the top surface is bubbly and the edges are dry. Turn, cook until golden.
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Apple Cider Syrup
- 1/2 cup sugar
- 1/2 tsp. cinnamon
- 4 tsp. cornstarch
- I cup apple cider
- 1 Tbs. lemon juice
- 4 Tbs. butter
In a small saucepan stir together the sugar, cinnamon, and cornstarch. Then stir in the apple cider and lemon juice.
Cook and stir over medium heat until the mixture is thickened and bubbly. Then cook and stir for 2 more minutes.
Remove sauce from heat and stir in butter until melted.
This recipe makes 1 1/3 cups. Enjoy!