 With the long weekend approaching, and winter squash and sugar pumpkins in the market, what could be better than a fall-flavored breakfast-in option?
Personally, I could eat pumpkin in some form or another all day long - pumpkin pancakes in the morning, quinoa with black beans and squash at lunch, and pumpkin lasagna for dinner - and I swear, I would not ever tire of it. Well, okay, maybe I wouldn't tire of it until local asparagus is back in the market, but you understand what I'm saying.
If you haven't pureed pumpkin before, there's a handy tutorial here - it's worth the effort and whatever pumpkin remains is easily frozen for future use.
Pumpkin Pancakes:
1 1/2 cups unbleached all-purpose flour
3 tablespoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 cup pumpkin puree (approximately 1/2 of a 14.5 ounce can of puree if you aren't stockpiling fresh pumpkin puree in your refrigerator)
1/2 cup milk (not skim)
2 large eggs, lightly beaten
3 tablespoons unsalted butter, melted
In a large mixing bowl, ideally with a pouring spout, mix together the flour, brown sugar, baking powder, salt, and cinnamon. In another bowl, mix together the pumpkin puree, milk, eggs, and butter. Pour the pumpkin mixture into the flour mixture, whisking gently, until all of the dry mixture is incorporated into the wet.
In a large non-stick skillet over medium heat, melt a half-tablespoon of unsalted butter, then pour the pancake batter into the center of the skillet, using a spoon to flatten the batter to a 1/4-inch thick by 6 (or so) inches in diameter round. The pumpkin batter doesn't spread as readily as strictly milk-based batter, so your assistance is required in forming the round.
Cook the pancake until the top side shows bubbles, those bubbles begin to burst, and the bottom side of the pancake is lightly browned. At that point, carefully flip the pancake over, and continue cooking until that side is also lightly browned. Transfer to a plate if serving immediately, then add butter to the skillet as needed while you cook the remaining pancakes.
If you'd like everyone to sit together and enjoy their breakfast along with conversation (presuming, of course, that they are morning people), preheat your oven to "warm" (170 degrees on my model) or 200 degrees.
As each pancake is finished cooking, brush it with melted unsalted butter, and place it in a baking dish or rimmed baking sheet, and place them in the oven until it's time to serve. Serve the pancakes with a bit of butter and maple syrup, or a drizzle of honey, and, if you're feeling particularly decadent, with freshly whipped cream and a sprinkle of cinnamon sugar. Makes approximately eight 6-inch diameter pancakes.
Copyright 2010 Amy McCoy/Poor Girl Gourmet. May not be reprinted without permission. |
