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    You are in: Home / Recipes / Pumpkin Pancakes With Lemony Sunshine Sauce Recipe
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    Pumpkin Pancakes With Lemony Sunshine Sauce

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Olha's Note:

    Topped with a lemon sparked sauce, sliced bananas and pecans, these are light and fluffy, good for breakfast or brunch.

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    Ingredients:

    Servings:

    Units: US | Metric

    LEMONY SUNSHINE SAUCE

    Directions:

    1. 1
      In a bowl, combine flour, brown sugar, baking powder, baking soda and salt; mix well and set aside. In a separate bowl, whisk together milk, pumpkin butter, egg, oil and vinegar until well blended. Add to dry ingredients and whisk just until smooth. Pour batter by ¼ cupful onto greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
    2. 2
      Meanwhile, to make sauce, melt butter in a large skillet. Add bananas and pecans and sauté 2 minutes. In a small bowl, stir together lemon curd and water. Add to skillet and cook 2 minutes or until sauce is bubbly. Serve sauce over pancakes. Yield: 6 to 8 servings.
    3. 3
      NOTE: If you can’t find Dickinson’s Country Pumpkin Butter here is a recipe you can try.
    4. 4
      FAST PUMPKIN BUTTER:.
    5. 5
      2 TB light brown sugar, packed.
    6. 6
      1 TB granulated sugar.
    7. 7
      1/4 tsp allspice.
    8. 8
      1/4 tsp cinnamon.
    9. 9
      1/8 tsp cloves.
    10. 10
      1/8 tsp fresh ground nutmeg.
    11. 11
      1/8 tsp ginger.
    12. 12
      2 TB water.
    13. 13
      3/4 cup, packed pumpkin puree (slightly less than half of a 15-ounce can) 180g.
    14. 14
      In a microwave-safe bowl, combine all ingredients except the pumpkin and mix well. Cover loosely with plastic wrap and microwave on high for 2 minutes or until the sugars are melted. Stir, add pumpkin, beat lightly and microwave, loosely covered, for another 3 minutes. It will be very hot!
    15. 15
      Serve warm or at room temperature. Store tightly covered in the refrigerator for up to a week or freeze for up to two months.
    16. 16
      Yield: about 3/4 of a cup.

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    Nutritional Facts for Pumpkin Pancakes With Lemony Sunshine Sauce

    Serving Size: 1 (155 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 436.4
     
    Calories from Fat 201
    46%
    Total Fat 22.3 g
    34%
    Saturated Fat 7.7 g
    38%
    Cholesterol 64.1 mg
    21%
    Sodium 625.1 mg
    26%
    Total Carbohydrate 52.0 g
    17%
    Dietary Fiber 3.0 g
    12%
    Sugars 12.0 g
    48%
    Protein 8.7 g
    17%

    The following items or measurements are not included:

    pumpkin butter

    lemon curd

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