Kitchen Stories: Pumpkin Pancakes

Pancakes with pumpkin, juicy, fragrant and always loved.
They are very easily made, they are delicious and this is the best time to make (January), since pumpkins are easy to find in grocery stores. The apple compote will give an extra touch to taste.
For a relaxing Sunday breakfast it is the most sweet delicacy, which can bring it. Inevitable accompaniment, the milk, coffee or tea.
Your Own!

work: 30′

time: 30′

easy:

Ingredients (∼10 Pancakes)

200 gr (7.1 oz) purée pumpkin
250 gr (8.8 oz) milk
1 egg
2 tbsp light oil
140 gr (4.9 oz) flour
1 tbsp brown sugar
1 tsp baking powder
1 tsp soda
½ tsp cinnamon
½ tsp clove
½ tsp ginger
½ tsp salt
light oil for the pan

In medium size bowl add the prepared pumpkin puree, milk, egg and oil. Mix lightly and very briefly, for about half a minute, just to mix.

Into the mixture of the bowl add the flour, spices, sugar and salt.

Do not mix that much. With 4-5 rotations of the whisk the batter is ready even if there is some flour that has not been dissolved.
Leave it aside for awhile until you make the apple compote, which will accompany the pancakes.

Apple Compote

1 apple
80 gr water
2 tbsp brown sugar
1 tbsp butter

Peel and chop the apple into very thin slices. Boil it in a small saucepan along with the remaining ingredients until smooth and become like jam.

In a nonstick skillet and over medium heat add some light oil to burn and with a deep scoop add little by little the prepared batter…

…creating a pancake or two, three depending on the size of the pan.

When it starts to dry up the side of the pancakes they are ready to go the other side.

Bring to a golden brown color but they should stay fluffy, not overcooked.
Remove them to a plate and keep warm, covered with paper towels until all the batter is finished.