Sunday pancakes are a bit of a family tradition. I can remember Dad yelling "PANCAKES" and all of us rubbing the sleep out of our eyes, and running down the stairs to plates full of warm, stacked pancakes. The first one down could usually claim the Sunday comics, and first dibs on the syrup. Brothers being brothers, we also competed to see who could out-eat the others. Fortunately, I think Dad usually ran out of batter.Last week, a co-worker brought in a pumpkin pie - a real pumpkin pie, she noted. Not one of those pumpkin-in-a-can pies. After I got her notes, I was excited to try making real pumpkin. The idea for pumpkin pancakes quickly followed.
Getting out of bed on a cold Sunday morning is never easy. But these warm pumpkin pancakes certainly helped!
WHAT TO GRAB:
1 1/4 cups all-purpose flour
3 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs, separated
1 cup shaken buttermilk
3 tablespoons melted butter
1/2 cup pumpkin puree (recipe follows)
HOW YOU DO IT:
PUMPKIN PUREE
Pie pumpkins - unlike their carving cousins - are smaller and have a thicker skin. A good pie pumpkin is around 6 to 8 inches in diameter. The pumpkin should have a good orange color and no soft spots.
1. Rinse the pumpkin off, and cut the pumpkin into quarters, vertically. This is probably the hardest part of the whole recipe. These guys have a thick skin! I recommend a serrated knife and patience. Scrape the strings and seeds out of the pumpkin, and place the segments, rind-side up, in a large baking pan.
2. Bake the pumpkin at 350 degrees for 50 minutes to 1 hour. The pumpkin meat will be tender to a fork when it's done, and the rind will be a nice golden brown.
3. Scoop the meat into a large mixing bowl and blend until smooth. I used an immersion blender for convenience, but a food processor would work equally well. You can freeze the leftover puree until needed.
4. Set aside a 1/2 cup of the puree for our pancakes!
HOW MUCH YOU GET:
From two pie pumpkins, I got six cups of pumpkin puree. I measured the remaining amounts in 1-cup bunches (a huge convenience down the road), and froze them.
HOW YOU DO IT:
THE PANCAKES
Getting out of bed on a cold Sunday morning is never easy. But these warm pumpkin pancakes certainly helped!
WHAT TO GRAB:1 1/4 cups all-purpose flour
3 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs, separated
1 cup shaken buttermilk
3 tablespoons melted butter
1/2 cup pumpkin puree (recipe follows)
HOW YOU DO IT:
PUMPKIN PUREE
Pie pumpkins - unlike their carving cousins - are smaller and have a thicker skin. A good pie pumpkin is around 6 to 8 inches in diameter. The pumpkin should have a good orange color and no soft spots.
1. Rinse the pumpkin off, and cut the pumpkin into quarters, vertically. This is probably the hardest part of the whole recipe. These guys have a thick skin! I recommend a serrated knife and patience. Scrape the strings and seeds out of the pumpkin, and place the segments, rind-side up, in a large baking pan.
2. Bake the pumpkin at 350 degrees for 50 minutes to 1 hour. The pumpkin meat will be tender to a fork when it's done, and the rind will be a nice golden brown.
3. Scoop the meat into a large mixing bowl and blend until smooth. I used an immersion blender for convenience, but a food processor would work equally well. You can freeze the leftover puree until needed.
4. Set aside a 1/2 cup of the puree for our pancakes!
HOW MUCH YOU GET:
From two pie pumpkins, I got six cups of pumpkin puree. I measured the remaining amounts in 1-cup bunches (a huge convenience down the road), and froze them.
HOW YOU DO IT:
THE PANCAKES
1. Sift together the dry ingredients - the flour, brown sugar, baking powder, baking soda, salt, and spices, in a medium mixing bowl.
2. Whisk together the egg yolks, buttermilk, pumpkin, and butter, in a large mixing bowl, until smooth. Whisk in the dry ingredients, in batches, until well combined.
3. Beat the egg-whites until soft peaks begin to form. Fold the beaten egg whites into the batter until just combined.
4. Grease your griddle, and pour the batter! I used about a 1/4 cup of batter per pancake. I cooked them for about 90 seconds on one side, and then 60 seconds on the other.*
*If you're making a bunch of pancakes - and why wouldn't you - you can keep the pancakes warm in a 250 degree oven, until ready to serve.
5. Drizzle with syrup and serve!!
HOW MUCH YOU GET:
This recipe will make about 10 to 12 pancakes.
2. Whisk together the egg yolks, buttermilk, pumpkin, and butter, in a large mixing bowl, until smooth. Whisk in the dry ingredients, in batches, until well combined.
3. Beat the egg-whites until soft peaks begin to form. Fold the beaten egg whites into the batter until just combined.
4. Grease your griddle, and pour the batter! I used about a 1/4 cup of batter per pancake. I cooked them for about 90 seconds on one side, and then 60 seconds on the other.*
*If you're making a bunch of pancakes - and why wouldn't you - you can keep the pancakes warm in a 250 degree oven, until ready to serve.
5. Drizzle with syrup and serve!!
HOW MUCH YOU GET:This recipe will make about 10 to 12 pancakes.
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