sometimes i just have food visions. the idea came to me after hearing the desire to be eating more pumpkin with the appropriate season. after a failed attempt to locate a pumpkin cocktail that sounded appetizing, my thoughts went to baked goods and the like. it wasn't until some time later, actually i think i was awake late at night, alone in a hotel room in germany, that pumpkin pancakes came to me. (seriously, try to think of something you could mix into a pancake that wouldn't taste good.) luckily, i found a simple enough recipe on epicurious.
since these were consumed the weekend after thanksgiving, the group decided to cut WAY back on the fat in the original recipe. we had been too gluttonous to consume mass quantities of butter so we substituted oil instead of part of the butter and added more pumpkin than the original recipe called for. that was as long as the self control lasted. we proceeded to make not one but two glorified versions of the golden griddlecakes.
version number one: pumpkin pancakes topped with apple compote.
version number two (because i just couldn't help myself): pumpkin chocolate chip pancakes.
spiced pumpkin pancakes
- 1 1/4 cups flour (i used spelt, of course)
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 1/4 teaspoons pumpkin pie spice (i just used some cinnamon and nutmeg)
- 3/4 teaspoon salt
- 1 1/3 cups whole milk (i used soy)
- 3/4 cup canned pure pumpkin (we used more)
- 4 large eggs, separated
- 1/4 cup (1/2 stick) unsalted butter, melted (here's where we went a little nuts--we used 2 tablespoons of butter and some oil)
- 1 teaspoon vanilla extract
- whisk first 5 ingredients in large bowl to blend.
- whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well.
- add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).
- beat egg whites in another medium bowl until stiff but not dry. fold whites into batter in 2 additions.
- brush large nonstick skillet with oil; heat over medium heat. working in batches, pour batter by 1/3 cupfuls into skillet. cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.