Pumpkin Pancakes with Cinnamon-Apple Topping

Do you love Pancakes??  If you are a Pancake fan, don't loose out this yummylicious recipe.  The walnuts add a crunch in every bite.  

Ingredients:
1 tbsp. butter
1 apple (peeled and thinly slice)
1 1/2 tbsp. brown sugar
2 tbsp. honey
1/2 tsp. ground cinnamon

Pancakes:
1 cup plain flour (sifted)
1 tbsp. granulated sugar
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
2 eggs
1 cup milk
1/3 cup pumpkin (steamed and mashed)
2 tbsp. olive oil
1/2 cup walnuts (toasted and chopped)

Methods:

1. In a pan, heat butter over medium heat.  Add apple, cook and stir 3-4 minutes or until tender.  Stir in brown sugar, honey and cinnamon; cook and stir another 1 minute.  Remove from heat and keep warm.
2. For pancakes, in a large bowl add flour, sugar, baking powder, cinnamon and salt.  Whisk to combine.
3. In another bowl, whisk eggs, milk, pumpkin and oil until blended.  Add to flour mixture; stir until just moistened.  Stir in walnuts.
4. Lightly grease a non-stick pan over medium heat.  Pour batter using a ladle onto the pan and cook until bubbles on top begin to pop and bottoms are golden brown.  Flip over the pancake and cook until second side is golden brown.  Remove onto a wire rack.  Continue with the balance of the batter.
5. Serve with apple topping. 

Notes:

Freeze option:  This pancakes can be prepared earlier, and when cooled, freeze them between layers of waxed paper in a resealable zip lock bag.  To use, place pancakes on an ungreased baking sheet and reheat in a preheated oven of 190 degree Celsius for 5-10 minutes. I reheat using an oven toaster, and it also comes out great!  If you still need the apple topping, then prepare as directed.  

This recipe is adapted from Taste of Home by Kami Button, Cheektowaga, New York with slight amendments to suit my cooking preferences.