Sunday, November 22, 2009

Pumpkin Buttermilk Pancakes with Cinnamon Mascarpone


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:

  1. In a small bowl, whisk together the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt.
  2. In a large bowl, lightly beat the egg. Then add the buttermilk, pumpkin puree, and vegetable oil, and whisk together until combined.
  3. 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.
  4. 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.
  5. 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.


3 comments:

Amanda said...

Sounds fabulous!

Rebekah said...

Mmmmm......too bad we keep things low carb in the Pinchback house :).

greatchandeliers.com said...

A great tips of making the food, thank you for providing it.