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Chicken and Peaches
A surprising combination that's actually the perfect transition meal from summer to fall.
Breakfast
Look no further for your cozy fall breakfast. Caramelized cinnamon sugar meets pumpkin for a seriously indulgent start to a day.
Servings: 10-12
Time: 35 min
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In a medium bowl, whisk together the pumpkin purée, buttermilk, butter, eggs, and vanilla.
Add the wet ingredients into the dry and mix until combined. Add additional buttermilk or water if batter is too thick.
For the cinnamon swirl, combine the softened butter, sugar, cinnamon, and 1 tbsp of the pancake batter and stir until incorporated. Transfer the mixture to a plastic baggie, and snip off the very tip of a corner.
Heat a large skillet or griddle over medium heat and grease with butter or cooking spray.
Pour about 1/4 cup of the pancake batter into the skillet. Pipe some of the cinnamon swirl mixture onto the pancake, gently swirling so that it incorporates into the batter.
When bubbles appear on the pancake, gently flip it and cook the other side for a minute, or until golden. Repeat with remaining batter and cinnamon swirl mixture. Top each cooked pancake with maple glaze, and serve warm.
A surprising combination that's actually the perfect transition meal from summer to fall.
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