Fall is my favorite time of year for cooking. I love the savory smells that come wafting out of the kitchen, and I love snacking on anything pumpkin.
Yesterday was my baby shower, and after assembling every piece of baby gear and unpacking all the gifts, my husband and I were looking for a nice treat for breakfast. Instead of getting myself together to make it out to breakfast, I decided it would be a good time for me to bust out this humungous can of pumpkin puree I had sitting in my pantry...and make some pumpkin pancakes.
These turned out much better than I thought they would. To be honest, I probably have about 5 pumpkin pancake recipes in my cookbooks (who am I kidding...I'm certain I have more). But the truth is, I can never be bothered in the wee hours of the morning to do any such research especially when I have a serious growling belly. I found this recipe on Allrecipes, but changed it up a bit and then added my own twist. I have to say, these turned out much better than expected and it was certainly the fall treat we had been waiting for.
Pumpkin Spice Pancakes
Recipe derived from Allrecipes
1 cup all-purpose flour
1 tablespoon and 1-1/2 teaspoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
3/4 cup Buttermilk plus 3 tablespoons
1/2 cup pumpkin puree
1/2 egg
1 tablespoon vegetable oil/canola oil
Cinnamon Mascarpone
Recipe by: Cafe Coco
Ingredients:
1/4 cup mascarpone cheese, room temperature
1/4 - 1/2 teaspoon cinnamon
Directions for the pancakes:
- In a small bowl, whisk together the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt.
- In a large bowl, lightly beat the egg. Then add the buttermilk, pumpkin puree, and vegetable oil, and whisk together until combined.
- Pour the flour mixture into the pumpkin mixture and gently fold in with a rubber spatula just until blended (you don’t want to over mix). It should be slightly thick and not runny. If the batter is still too thick, just add a tablespoon of buttermilk at a time.
- Turn on skillet, once it’s hot, add a tablespoon or more to coat the pan. Cook pancakes about 2 minutes a side--or until brown and crispy.
- Serve with a tablespoon of cinnamon mascarpone and maple syrup. Serve immediately.
Directions for the Cinnamon Mascarpone:
1. Mix together cinnamon and mascarpone in a small bowl until combined.
2 comments:
Mmmmm......too bad we keep things low carb in the Pinchback house :).
A great tips of making the food, thank you for providing it.
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