6 Search Results for pumpkin pancakes

Pumpkin Pancakes for the first day of Fall

September 24, 2012

Pumpkin Pancakes

1¼ cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon freshly ground nutmeg

pinch of ground clove

½ teaspoon salt

grated rind of one orange

4 eggs, separated

8 tablespoons unsalted butter, melted

¾ cup pumpkin puree

1 ¼ cup whole milk 

1 teaspoon vanilla

 

Whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and clove until combined in a large bowl. Add the grated orange rind.

Separate the eggs.

Whisk the yolks with the melted butter in a medium sized bowl. Stir in the pumpkin puree, milk and vanilla.

Beat the egg whites in a separate bowl until stiff, about 2 minutes.

Mix the pumpkin mixture into the flour mixture. Gently stir in 1/3 of the beaten egg whites into the pumpkin mixture. Carefully fold in the remaining egg whites. Cook on a lightly buttered cast iron skillet or griddle.

Serve with cider or maple syrup.

 

 

 

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Pumpkin Pancakes

October 13, 2010

I made these today because I had some left-over pumpkin from the Swiss Pumpkin I made the other night. But I originally made them to use up that annoying bit of canned pumpkin puree that’s always left over when you make pumpkin pie at Thanksgiving.

Mix 1 1/4 cups flour with 3 tablespoons brown sugar and 2 teaspoons baking powder. Add 1/4 teaspoon each cinnamon, ginger, and nutmeg and a pinch of clove. Add half a teaspoon of salt.

Separate 4 eggs. Put the yolks into a small bowl and mix in half a stick of melted butter, ¾ cup pumpkin puree, 1 ¼ cups milk and a teaspoon of vanilla.

Beat the egg whites in a separate bowl until they are just stiff.

Mix the pumpkin mixture into the flour mixture, and then carefully fold in the egg whites.

Cook in a lightly buttered cast iron skillet and serve with maple syrup. (These are particularly good with Blis, which is cured in bourbon barrels.)

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Perfect Autumn Pancakes

September 29, 2017

Pumpkin Pancakes

1¼ cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon freshly ground nutmeg

pinch of ground clove

½ teaspoon sea salt

4 eggs, separated

8 tablespoons unsalted butter, melted

¾ cup pumpkin puree

1 ¼ cup whole milk

1 teaspoon vanilla

Whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and clove until combined in a large bowl.

Separate the eggs.

Whisk the yolks with the melted butter in a medium sized bowl. Stir in the pumpkin puree, milk and vanilla.

Beat the egg whites in a separate bowl until stiff, about 2 minutes.

Mix the pumpkin mixture into the flour mixture. Gently stir 1/3 of the beaten egg whites into the pumpkin mixture. Carefully fold in the remaining egg whites.

Make three-inch pancakes with a ¼-cup measuring cup, and cook in a lightly buttered cast iron skillet or griddle. Serve with apple cider syrup.

Yield about 24 pancakes.

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World’s Best Pancakes

January 18, 2013

The first rule of pancakes: Don’t use a mix. Let me repeat that: Don’t use a mix. It saves no time, it tastes no good – and it costs more money. 

Pancake Rule Two: Don’t even think about using inferior maple syrup. A good pancake deserves the very best.

Pancake Rule Three: Don’t skimp. I know my recipe, below, has a lot of butter, but where pancakes are concerned, more is always more. 

Pancake Rule Four: You can always put anything you want into your pancakes. Blueberries, chocolate chips, pumpkin puree… use your imagination. But when pancakes are this good, you probably won’t want to.

Here’s my basic recipe.  I’ve made this so often that I can pull it together in under a minute. After you’ve done it a few times you’ll be able to do that too. This is not diet food, but I promise that these pancakes will make your family very, very happy.  

Melt a stick of butter.  Whisk together a cup of milk, 2 large eggs and a tablespoon of vegetable oil, then add the butter.

In a small bowl whisk a cup of flour with 4 teaspoons of baking powder, 4 teaspoons of sugar and a teaspoon of salt.  Whisk that into the milk mixture just until its combined.  Add a bit more milk if you think it’s too thick. 

Skim a good pan with butter or oil and start pouring in some batter. The size is up to you; sometimes I make them tiny for children, sometimes I make them ludicrously large. Watch as the bubbles appear in the batter, grow larger, and then pop and vanish.  When they’ve all popped, carefully flip the pancake and cook the other side.  

Rush the pancakes to the table as each one is finished. You want them hot, sweet, salty and a little bit crisp. You want the memory to linger with your family as they move through their day. 

 

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Things I Love: Apple Cider Vinegar

November 19, 2016

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Just back from the holiday farmers market in Great Barrington. Many fantastic finds, but my favorite is this fantastic apple cider vinegar from Carr’s Cider House; I bought an entire case, which just might last me through the year. Faintly sweet, it has a strong apple flavor; I think it’s the perfect vinegar for Roquefort salad dressing.

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I’m also a big fan of their cider syrup; pour it on roasted carrots, and they really start to sing. (I also bought a whole slew of bright red carrots.)  And you will never have a more perfect taste of autumn than this cider poured over pumpkin pancakes.

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