Thursday, October 20, 2011

Pumpkin Pancakes

I've been making these pumpkin pancakes for a number of years. They're the perfect autumn breakfast treat. Admittedly, they're more of a dessert than a morning meal, but they're so scrumptious, you won't be able to resist! Nothing could be more perfect than a fusion of pumpkin pie and pancakes.

Aaron just returned from performing in North Adams, MA and stopped by the Ioka Valley Farm on his way home. When he returned, he surprised me with some delectable pure maple syrup. What a delight! I thought we'd test out the syrup on our long awaited fall favorite, pumpkin pancakes. To top it off, I've added my homemade cinnamon whipped cream.

Adapted from the October, 2006 issue of Martha Stewart Living

1¼ cups all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
½ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. salt
1/8 tsp. ground nutmeg (fresh if you have it)
Pinch of ground cloves
1 cup whole milk
½ tsp. vanilla extract
¼ cup plus 2 tbsp. fresh or canned pumpkin puree
2 tbsp. melted butter
1 egg, lightly beaten

In a large bowl, combine the flour, sugar, baking powder, spices and salt. In a separate medium sized bowl, add the milk, vanilla, pumpkin puree, melted butter, and egg. Whisk to combine. Using a spatula, fold the wet ingredients into the dry. Over medium heat, melt a small pat of butter on a large metal skillet. Ladle batter into skillet and cook pancakes for about 2-3 minutes on each side. Serve with cinnamon whipped cream, chopped toasted pecans, and maple syrup.

Yield: 8 to 10 pancakes


½ pint heavy whipping cream
2 tbsp. sugar, or sifted confectioner's sugar
¼ tsp. cinnamon
A splash of vanilla extract

Place a small mixing bowl and a whisk or whisk attachment in the freezer for 15 minutes (this will help your cream stay cold and whip up faster). Remove the bowl and whisk from the freezer and add the cream to the bowl. Using a handheld or stand mixer (or by hand if you want an arm workout) beat on high speed just until the cream begins to thicken. Add the cinnamon, sugar, and vanilla extract, and continue to beat just until soft peaks form (do not over beat or you'll be left with a lumpy butter-like texture). If you want to be extra fancy, you can place the whipped cream in a pastry bag and pipe it onto the pancakes.  

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