Anjali Pinto/Lettuce Entertain You
Pumpkin Pancakes with Cranberry Relish and Orange Zest
How to Make It
Combine all flour, baking powder, sugar, pumpkin spice, and salt in a bowl. In a separate bowl, combine eggs, milk, vanilla, butter, buttermilk, oil, and pumpkin by whisking very well.
Slowly add the dry mix to the egg mix with a wooden spoon. Be sure not to overmix batter as it should be slightly lumpy.
Place the bowl of batter in refrigerator for 20 minutes. Meanwhile, whisk cranberry sauce to become more like a jelly.
Remove pancake batter from the fridge and dollop cranberry sauce into batter and gently fold a few times, finally making a swirl throughout the batter with the spoon.
Heat a non-stick pan on the stove over medium-high heat. Place 1/2 cup of batter into the pan and zest an orange over the pancake side that is facing up. Just a few zests will do!
Once it is bubbling, flip and continue to cook the other side. Remove from pan to serve with butter and maple syrup. Top with cranberry sauce.