Tuesday, October 8, 2013

Happy Autumn! Let's Make Pumpkin Pancakes!

Now that autumn is officially here it only seems right that we celebrate the pumpkin and all the wonderful ways to incorporate this seasonal icon into our food. So we found ourselves doing a bit of a “Pumpkin-Palooza” on CoF, and will be posting a number of recipes that feature that wonderful orange squash.

Since we are incorporating pumpkin into recipes, why not start with breakfast? I’ll be the first to admit that pancakes are good any time of day, but most of us seem to butter down those sweet hotcakes sometime in the morning.

These pumpkin pancakes are a wonderful golden orange in color, and have a moist but light center. The first time I made these, I wasn’t sure if they were cooked through, but they were. The pumpkin provides a moist texture in the center of the pancake not unlike French toast. 

To add to the fun, I made a cinnamon butter by taking 3 tablespoons of softened butter and mixing it with a teaspoon of butter and one of sugar. Drizzle on a little maple syrup and you’ve got a breakfast that will motivate you to get out to the cider mill or rake up all those fallen leaves!

Pumpkin Pancakes

1 ½ cup milk

1 cup pumpkin puree (I use canned)

1 egg

2 TBSP vegetable oil

2 TBSP white vinegar or lemon juice

2 cups flour

3 TBSP brown sugar

2 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

A pinch of nutmeg (optional)

Heat an electric griddle, large skillet, or whatever you like to make pancakes on.

In a large bowl, combine milk, pumpkin, egg, oil and vinegar until well mixed. In a separate bowl, combine flour, sugar, baking powder, baking soda, salt and spices. Stir pumpkin mixture into the dry ingredients. 

Griddle should be hot. If you are using a non-stick griddle, no need to spray kind of vegetable oil spray. Otherwise, spray griddle with non-stick spray and ladle out pancake batter to size you prefer.

Keep an eye on them. Top of batter will bubble slightly, but check bottom of pancake and when just browned, flip pancake and cook the other side. Serve immediately or they can hold in a warm oven for a few minutes. Enjoy!

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