Recipe: Pumpkin Pancakes with Apple Pear Compote (using whole wheat flour)

PUMPKIN PANCAKES WITH APPLE PEAR COMPOTE
"Apples, pears and pumpkin....perfect fall flavors combined in delicious pancakes and topping."



1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
1 teaspoon Spice Islands Pumpkin Pie Spice
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup fat free milk
1 egg
1/2 cup canned pumpkin puree (not pie filling)
1 tablespoon Mazola Corn Oil
1 tablespoon lemon juice
1 teaspoon Spice Islands Pure Vanilla Extract
Apple Pear Compote (for serving, recipe follows)

Combine flours, brown sugar, pumpkin pie spice, baking powder and baking soda in a large bowl.

Combine milk, egg, pumpkin, oil, lemon juice and vanilla in a separate bowl. Beat with a whisk until smooth. Add to dry ingredients, stirring until just blended. Do not overbeat.

Heat large, nonstick skillet or griddle on medium high heat. Spray skillet with cooking spray. Portion approximately 1/4 cup batter on skillet, repeat to fill skillet. Cook pancake until bottom is brown and top has bubbles; about 2 minutes. Flip pancakes and continue cooking until bottom is browned. Continue cooking pancakes until all batter has been used.

Serve immediately with Warm Apple Compote.

APPLE PEAR COMPOTE

2 medium Granny Smith apples, finely chopped
2 medium pears, finely chopped
2 tablespoons sugar
1/3 cup apple juice
1/2 teaspoon Spice Islands Ground Saigon Cinnamon
1/4 teaspoon Spice Islands Ground Ginger
1 tablespoon fresh lemon juice

Combine all ingredients in a medium saucepan; stir well. Bring to a boil over medium-high heat; reduce heat and simmer for 20 minutes until fruit is tender. Keep warm.

Makes 4 servings
Source: Mazola Oil, ACH Food Companies, Inc.