Tuesday, November 15, 2011
PUMPKIN SPICE PANCAKES
The joke is most definitely on me. I only made this recipe to use up leftover canned pumpkin from the pumpkin snickerdoodles, but I fell so hard in love with these pancakes that I’ve already purchased a reserve can of pumpkin in order make them again whenever the craving hits. The recipe is from Joy the Baker and it is perfect—the pancakes cook up moist and fluffy, with just the right amount of pumpkin and spice flavor, a barely perceptible enrichment of wheat flour (I used white whole wheat), and not too much sweetness. I loved the taste of them so much I could have eaten them with no accompaniment besides a little smear of butter, but I did find that they were even better when adorned with a thin layer of the orange vanilla jelly I made earlier this year (but apparently, now that I look, never posted about, an oversight that will shortly be remedied). If you’re more of a traditional pancake eater, I imagine maple syrup would be just fine on these, or whipped cream if you want to get really fancy. The only change I made was my habitual addition of cardamom; I used it instead of the ¼ teaspoon nutmeg, although I still threw in a pinch of nutmeg anyway, plus a pinch of allspice, to approximate my usual pumpkin pie spice mix.
I thought the banana oat bran pancake recipe was the only pancake recipe for me, but I was wrong—I’ll be alternating it with this one, at least in the fall and winter, from now one. I also thought I wasn’t a pumpkin person, but apparently, I was wrong about that too. At this rate, maybe someday I’ll figure out why everyone gets so excited about cranberries!
¾ cup all-purpose flour
½ cup whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
¼ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground cardamom
1 pinch ground ginger
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch allspice
1 cup milk
½ cup canned pumpkin
2 tablespoons vegetable oil or melted butter
A little butter for greasing the skillet
1. Whisk together flours, sugar, baking powder, salt, and spices in a large bowl.
2. In a separate bowl, whisk together milk, egg, pumpkin, and vegetable oil or melted butter.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Let the batter sit for 10 minutes while you heat the skillet.
4. Over medium heat, melt a little butter on the skillet. Once the skillet is hot, spoon a heaping 2 tablespoons of batter per pancake into the skillet. When pancakes start to bubble slightly, carefully flip them over. Cook until browned and cooked through, remove to a plate, and repeat as needed with the remaining batter.
Serves: About 4 (I got 16 small pancakes)
Time: 30 minutes
Leftover potential: Good; if you have leftover pancakes, layer them between pieces of waxed paper in an airtight container and store them in the freezer. To reheat, take out the number of the pancakes you want, place them on a plate and heat them briefly in the microwave (I start with 30 seconds) to thaw the centers, then finish heating them in a dry skillet over medium heat just until they are thoroughly warmed and the exteriors are slightly crisp.