Pumpkin Pancakes
It’s Sunday, the day of leisurely mornings and sumptuous breakfasts, both sweet and savory, accompanied by glorious coffee.
I’ve been requested to produce the morning meal, so I should be about that task.
Poking around the kitchen, I find a bit of pumpkin puree from a pumpkin curry, so I’ll incorporate that into something, maybe muffins, maybe waffles; both are annoying, muffins with the damned tins, and baking, waffles with the original iron designed by Torquemada. So I’ll forgo all that and produce pancakes. As a counterpoint to the sweetness, I’ll cook off some bacon, then indulge myself in a childhood favorite, bacon drippings and syrup as a topping to a stack of pancakes. One might toast a few pecans and sprinkle them as garnish.
The one thing that sets this off will be the use of REAL Maple syrup. If you have had that, you know; if you have not, well, my condolences.
From Wikipedia:
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.
The pancake’s shape and structure varies worldwide. In England, pancakes are often unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A crêpe is a thin pancake of Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.
Pancakes, Pumpkin Pancakes
Equipment
- Blender Bullet Blender
- Girddle
Ingredients
- 250 g AP Flour ~ 2 cups
- 2 tsp Baking Powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ground Cinnamon
- 2 tsp Pumpkin Spice
- 285 g Pumpkin Puree ~ 1 1/4 cup Canned, Fresh
- 67 g Raw Sugar ~1/3 cup
- 1 ea Egg, Jumbo
- 45 ml Neutral Oil ~ 3tbsp
- 360 ml Milk Whole, ~1 1/2 cups
Instructions
- In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set Aside
- Add the pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined.
- Pour the wet ingredients into the dry ingredients and whisk gently to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is very thick and a few lumps are fine.
- Heat a griddle or large flat skillet over medium heat. Coat generously with butter or nonstick cooking spray.
- Drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2–3 minutes.
- Flip and cook the other side until cooked through, about 1–2 more minutes.
- Lube and repeat with the remaining batter
- Keep pancakes warm in a preheated 200°F oven until all pancakes are cooked.
- Serve pancakes immediately with toppings of choice like butter and pure maple syrup.
Notes
Nutrition
Filed
under: Autumn, Cast Iron, Global, Quick, Vegetarian
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