I was going to post about Pumpkin Bread, and tie it together with the Roasted Pumpkin Puree (and I will) but I was seriously sidetracked by some Pumpkin Pancakes. And it was all quite by chance.
My husband is a wonderful cook. Weekend mornings he can be found whipping up the fluffiest pancakes; his chicken parmigiana is unbelievable and he can smoke a Boston butt or deep fry a turkey with the best of them.
This weekend the kids requested pancakes. While dear husband gathered the ingredients, I made the coffee. As I poked my head in the fridge for some half and half, my eyes landed on the last of the pumpkin purée. Eureka moment. “Hey, why don’t you throw this pumpkin in the batter?” Silence. Dead silence. I could hear crickets. Not one to give up I asked, “What do you think?” Long long pause. (Translation- don’t mess with my pancakes.) Finally a reply, “Let’s leave it up to B. Whatever she thinks.” I have to admit, at this point the deal was sealed because I knew exactly what B would say, “Pumpkin pancakes? Yum!”
The regular weekend pancakes were already top notch, but the addition of pumpkin, cider, and the classic spice combination of cinnamon, ginger, allspice, and cloves turned already stellar pancakes into something very special for fall and winter breakfasts (and dinners!). Gently warmed maple syrup with butter added a touch of sweetness, while the toasted walnuts sprinkled on top provided a satisfying crunch to contrast with the fluffiness of the pancakes.
Needless to say, pumpkin pancakes have been officially added to the rotation at White House Red Door.
Have you ever had that moment of spontaneity in the kitchen? A eureka moment that led to something delicious?
2 cups all purpose flour
3 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon salt
¼ teaspoon allspice
¼ teaspoon ground cloves
1 cup milk
1 cup apple cider
1 cup pumpkin purée
¾ teaspoon pure vanilla extract
3 Tablespoons unsalted butter, melted
warm maple syrup with butter
toasted walnuts or pecans
Preheat griddle to 350°-375°.
Mix dry ingredients. In a separate container, whisk eggs, then add vanilla, cider, and milk stirring well.
Add the wet ingredients to the dry and whisk until just combined.
Stir in pumpkin, then add melted butter.
When griddle is ready, spoon 1/3 cup batter onto the griddle for each pancake. Cook until the top of each pancake is dotted with bubbles and some have popped open. Carefully flip and cook until the other side is golden brown. Serve immediately with maple syrup and toasted walnuts. Though best enjoyed right away, the pancakes can also be kept warm in a 200° oven until ready to serve.