The Cooking Class Cookbook. Linda PhD Marcinko
teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup solid pack pumpkin
Procedure:
Whisk the egg yolks until fluffy. Stir in the vegetable oil and milk.
Sift the dry ingredients together. Stir the dry ingredients into the egg mixture and mix just to blend. Gently stir in pumpkin.
Whip the egg whites until stiff, but not dry. Fold into the pumpkin mixture.
Lightly grease a griddle or fry pan. Pour about 1/4-cup batter per pancake, onto the hot griddle. Cook until the pancakes puff up and look dry around the edges. Flip the pancakes and cook until they are a deep gold color. Keep the finished pancakes warm until you have used up all the batter Repeat this process with the remaining batter. Serve at once with Chunky Apple Compote.
Chunky Apple Compote:
4 medium tart apples, such as Pippin or Granny Smith, peeled and cored
1/2 cup sugar
1/4 cup water or apple cider
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Cut the apples into a large dice. Place the apples and remaining ingredients in a heavy medium saucepan. Cook over medium heat until the apples are just tender.
Honey Mustard Bacon:
8 slices Canadian bacon slices
3 tablespoons honey mustard
1/2 cup light brown sugar
Place the bacon slices in a roasting pan. Spread 1/2-teaspoon mustard on each piece of bacon. Portion 1 tablespoon of the sugar over the mustard. Bake the bacon at 400 degrees for 10 minutes.
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