FLIP OUT OVER BREAKFAST
These comforting dishes will impress your guests
Makes: about 14
1 1/2 cups (375 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) baking powder 1 tsp (5 mL) cinnamon
1/2 tsp (2.5 mL) salt
1/8 tsp (0.5 mL) nutmeg
1/3 tsp (2 mL) ground cloves 1 1/4 cups (310 mL) milk (2%) 1/2 cup (125 mL) unsweetened pumpkin purée
2 large eggs
2 tsp (10 mL) vanilla
2 tbsp (30 mL) salted butter, melted
1 tbsp (15 mL) canola oil Maple whipped cream
(see below)
Maple syrup
1. Combine flour, sugar, baking powder, cinnamon, salt, nutmeg and cloves in a small bowl. Whisk milk, pumpkin, eggs and vanilla together in a separate bowl. Pour wet ingredients into dry ingredients. Stir until almost fully combined. Stir in butter until just combined.
2. Do not overmix. Let stand for 5 minutes. Heat oil in a large frying pan over medium heat. For each, pour 1/4 cup batter into frying pan. Cook in batches until golden brown. Add more oil as necessary.
3. Serve with maple whipped cream and maple syrup.
MAPLE WHIPPED CREAM
1 cup (250 mL) whipping cream 2 tbsp (30 mL) maple syrup
1 tsp (5 mL) maple extract or vanilla
1. Combine all ingredients in an electric mixer bowl. Beat with the whisk attachment until stiff peaks form.