November 14, 2009

Pumpkin Spice Pancakes

So remember when I made pumpkin fudge (or more accurately, pumpkin caramel)? Well, I had about 2 cups of pumpkin puree left over, and so this morning (or more accurately, this afternoon) I decided to make pumpkin pancakes.

Last night Valerio and I went to one of his friends' graduation party. In Italy it's customary for the "festeggiato" (the celebrated one) to pay for his own festivities, so Valerio's friend had gotten a table and bottle service at a fancy night club for about 35 of his friends. We had a great time partying it up in our own private VIP room, but we literally danced the night away and got home pretty late. So this morning, when we finally woke up (late enough that the appropriate hour for breakfast and lunch had already passed), I though to myself, what the hell, we can have breakfast whenever we want, and I decided pancakes were the way to go.

I'd been eying this pumpkin pancakes recipe all week, but I wanted to wait to make them for Valerio (he gets jealous when i cook delicious things without him - in fact he wasn't so happy about missing out on Gnocchi Gorgonzola). Plus why would I randomly make myself pancakes during the work week?. So this morning was the perfect time to make them

It's fairly simple really - just add 1/2 cup of pumpkin puree, some brown sugar, and your typical pumpkin pie spices (cinnamon, nutmeg, clove, and ginger) to your regular plain pancakes recipe. But I'll include the recipe I used. I also used a crepe pan, because I don't have a griddle, and it worked magically.

Pumpkin Spice Pancakes*

There are only three little pancakes left
because we already ate the rest. Oops!

1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter

In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine.  Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup.  Add the wet ingredients to the dry ingredients and whisk together just until combine.  (The batter may still have a few lumps – that is okay.)
Preheat the oven to 200° F.  Have an oven safe plate or serving dish ready.  Heat a greased skillet or griddle over medium heat.  Once the skillet is hot, add a 1/3 cup scoop of batter to the pan.  Let cool until bubbles begin to form on the top surface.  Carefully flip with a spatula and cook the second side until golden brown, a minute or so more.  Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm.  Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed.  Serve with cinnamon sugar, maple syrup, and/or whipped cream.

* I got this recipe from Annie's Eats, whose recipe was adapted from Joy the Baker, though the recipe originates from Martha Stewart.

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