First, a spontaneous goal for the month of November: post at least every other day, for a total of 15 posts throughout the month.
Not incredibly inspirational, but given my lack of consistent posting, this is something I need to do. Especially if I want to participate in NaBloPoMo in the coming months.
So, November 1st. Pumpkin pancakes. Seasonal, nutritious, easy to make and easy to eat.
Not much to say about these little guys. N doesn’t like pumpkin (I know, what a loser), so I didn’t get to test these on him. However, I tasted enough pumpkin pancakes to know that these are worth making. Three tested recipes later, and I can assure you that this is *the* recipe to make if you’re looking for pumpkin in breakfast form.
Adapted from Gourmet Magazine and Joy The Baker
1-1/3 c. unbleached all purpose flour
2 T. brown sugar
2 t. baking powder
1-1/2 t. pumpkin pie spice
1/2 t. salt
3/4 to 1 c. whole milk or buttermilk
3/4 c. pumpkin
2 large eggs
2T. + 2 T. unsalted butter, melted but separated
1 t. vanilla
In a large bowl, whisk the dry ingredients to blend. In a smaller bowl, whisk together the milk, pumpkin, egg yolks, 2 T. of the melted butter, and vanilla. Add the wet to the dry ingredients; whisk just until smooth (batter will be thick). Let sit for 5 minutes.
Brush a large nonstick skillet with melted butter and heat over medium-high. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form around the edges and bottoms are brown, then flip. Repeat with remaining batter, brushing with butter between batches. Serve with your choice of toppings- my favorite is a bit of butter and real maple syrup.