3 tablespoons melted shortening (I find Crisco All-Vegetable shortening works best)
½ finely chopped hazelnut (food processors work great for desired cut)
1 tablespoon baking soda
Dashes of: powdered Ginger, ground cloves and cinnamon
In a large bowl, combine flour, cornmeal, sugar, allspice, salt and the dashes of ginger, ground cloves, and cinnamon. Mix well.
In a medium bowl, whisk together the buttermilk, pumpkin, eggs and melted shortening until smooth.
Add liquid ingredients to dry and mix until smooth. When mix is complete, add the hazelnut. (I wait until this point to add the hazelnut so I can make sure batter is nice and smooth.) Preheat nonstick griddle or skillet over medium-high heat. Lightly spray or brush with butter.
Pour ¾ cup batter onto griddle for EACH pancake. Cook until bubbles surface (about 2 minutes). Turn and cook until golden brown on other side (about 1 more minute) Serve with toppings of your choice. Pat yourself on the back.
½ cup butter
¾ cup brown sugar
6 cored and skinned apples
1 teaspoon vanilla
1 cup raisins
1 tablespoon cinnamon
(optional) Caramel syrup
Pinch of ground cloves on top to garnish Dash of powdered ginger
Using a sauce pan, melt butter until it's nice and smooth.
Add the brown sugar, vanilla and cinnamon, and then stir until mixed well.
Add raisins and your cored, skinned and diced apples to the mix.
Continue to cook until apples and raisins reach the desired softness.
(OPTIONAL) Add about 1/8 cup of Caramel syrup (Torrini makes great ones commonly used in coffee and snow cones), stir well and let cool.
Zest a few oranges and add to separate bowl with crème fraiche and a dash of ginger. Mix well to taste.
Top with apple, raisin and cinnamon delight and just a dollop of crème fraiche with a pinch of ground cloves on the top.