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Tuesday, October 12, 2010

Pumpkin Pancakes with Pumpkin Maple Syrup

And now for another installment of how to use pumpkin in every day cookery.  Pumpkin pancakes - homemade with real maple syrup and pumpkin puree.  It's a little bit of breakfast/brunch Autumnal Heaven topped off with what tastes like liquid pumpkin pie.  This is a must-make meal; easy, surprisingly light, healthy and oh, amazingly delicious.  The pancakes were made by using a squeeze bottle with a narrow tip opening.  I drew the outline of the pumpkin shape, stem and the body, then filled in the body using curved "stripes."  For jack o'lantern style, I drew the triangle eyes and nose and then the wavy mouth; next I drew the pumpkin outline around the face and filled in the body last.  No need to buy any pumpkin or Halloween shaped pancake molds. Save your money and spend it on a good quality real maple syrup.  This recipe makes a lot of pancakes - enough for 4 hungry people.  Feel free to cut it back by 1/3rd or by half.   This recipe is the lighter healthier version, I substituted whole wheat flour for most of the all-purpose; switched skim for the whole or 2% milk; took out the butter in the batter; the pumpkin adds a "secret" vegetable and additional fiber to the mix!

Pumpkin Pancake Ingredients:

  • 2 Cups Whole Wheat Flour
  • 1 Cup All-Purpose Flour
  • 2 Tablespoons Baking Powder
  • 1 Teaspoon Salt
  • 2 Tablespoons Pumpkin Pie Spice Mix or Cinnamon
  • 2 Tablespoons Sugar
  • 2 Eggs - Lightly beaten
  • 2 Teaspoons Pure Vanilla Extract
  • 2 Cups Milk (I used skim, but whole, 2% or 1% is fine too)
  • 1 Cup Pure Pumpkin Puree
  • Butter or Spray for griddle pan

Directions:

  1. In a large mixing bowl, whisk together all the dry ingredients, flours through the sugar, set aside.
  2. In another mixing bowl, whisk  together the eggs, vanilla, milk and pumpkin puree until the mixture is thoroughly combined and smooth.  Pour the liquid mixture into the flour mixture and fold/whisk to combine, stirring until no large lumps appear.  There should be a few small lumps, so don't over whisk the mixture.  Set aside and allow to sit for 20 minutes or cover and refrigerate overnight.  If mixture appears to be too thick and won't pour off of a ladle or spoon easily, thin it with additional milk.
  3. Preheat griddle pan over medium heat; spray with cooking spray or coat with butter.  Test a bit of batter to see if the griddle is hot enough.  When griddle is hot, pour batter onto it and wait until bubbles appear all over the surface of the pancakes then flip the pancakes over to cook the other side.  If using a squeeze bottle, draw the desired shape and fill in the center of the pancake body last.   Continue cooking as directed, until all the pancake batter is used.
  4. Serve hot, immediately with syrup or topping of choice.  Batter will hold for 2 days in a tightly covered container in the refrigerator.  Cooked and covered pancakes will hold for up to 4 days in the refrigerator, or you can freeze them between layers of plastic wrap, parchment or waxed paper, placed into a freezer bag or food storage container.  To reheat, microwave pancakes in a single layer for 45 to 55 seconds.  For frozen pancakes, heat in a microwave for up to two minutes, in 30 second intervals.  Makes approximately 24 to 30 four to five inch sized pancakes.  
Pumpkin Maple Syrup Ingredients:
  • 1/2 Cup Pure Maple Syrup
  • 1 Teaspoon Pure Vanilla Extract
  • 1/2 Cup Pure Pumpkin Pure
  • 2 Tablespoons Light Butter or Margarine
  • 1 Tablespoon Pumpkin Pie Spice
  • Pinch of Salt



Directions:
  1. Combine all the ingredients together into a heat-safe or microwave-safe bowl.  Whisk together until the ingredients are smooth.  Heat mixture for 2 minutes in a microwave or in a sauce pot just until just before the mixture comes to a boil.  Whisk again to combine.  Serve hot over pumpkin pancakes.  
  2. Makes 1 and 1/4 cup of sauce.  Will hold for 1 week in a tightly covered container in the refrigerator.  
  3. Heat before re-serving and to emulsify the butter and the pumpkin.   

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