Pumpkin Pancakes

serves 4

1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon salt
6 tablespoons fresh pumpkin puree or canned
1 cup milk
2 tablespoons melted butter, plus additional for griddle
1 egg
apple compote (recipe follows)
whipped cream, optional

In a large bowl combine flour, sugar, baking powder, cinnamon, nutmeg and salt. In a separate bowl, stir together milk, pumpkin puree, melted butter, and egg. Fold wet ingredients into the dry ingredients until well combined. Melt some butter in a griddle or skillet over medium heat; pour about 1/3 cup batter for each pancake. Cook pancakes about 3 minutes per side and serve with apple compote and cream.



Brandied Apple Compote

makes 2 cups

2 apples, such as Granny Smith, Gala, Rome Beauty, peeled, cored and cut into wedges
1 tablespoon granulated white sugar
1 tablespoon light brown sugar
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoons brandy
1/8 teaspoon salt
1 teaspoon cornstarch
1 tablespoons unsalted butter
1/2 cup maple syrup

Combine all ingredients in a large pot. Cook over low heat, stirring occasionally until apples have softened, about 30 minutes. If not using right away, compote can be refrigerated kept in an airtight container up to 1 week.