I got this recipe from Epicurious. I love the app for my iPad, I can add the ingredients to my shopping list, or e-mail the recipe to a friend. I have two cautions to offer:
read the comments. Sometimes people alter the recipe so much that what they actually prepared is far from the original recipe.
Some recipes are complicated and use a lot of dishes and time. Once I prepared a marvelous pie-crust that was as buttery as the best short-bread cookie. It took two days to prepare: in and out of the freezer, cutting butter into thirds, then into 1/4 inch cubes. Lordy, I don’t have time for such nonsense. (It was good, though!)
I only re-organized this recipe for pumpkin pancakes a teensy-tiny bit, added some nutmeg, and put in some ways to save steps and dishes. I hate doing dishes.
Put these things in a large bowl: (I like to use one with a spout for pouring)
1 2/3 cups buttermilk
3/4 cup canned solid pack pumpkin
3 large eggs
2 tablespoons (1/4 stick) butter, melted
Whip it all together.
My favorite mixing tool is this batter blender from Wilton. It works like a whisk, only it’s closed, so thick batters don’t get stuck in the middle, and it’s easy to clean.
Put the next ingredients on top. Put the flour in first, then the baking powder, soda and salt on top and mix it into the flour just a little. It might be the chemist in me. It’s just a way to get the small volume ingredients mixed into the larger ingredients, so everything comes out homogeneous.
2 cups all purpose flour
6 tablespoons (packed) brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
I also add about 1/2 teaspoon freshly grated nutmeg.
This micro grater is one of my most prized investments. It’s great for zesting oranges or lemons, too. Come to think of it, I bet some zest would be good in these pancakes. I learned about micro-grating from Alton Brown on “Good Eats.”
Fry the pancakes in a griddle greased with butter. When bubbles form on top and bottoms are golden brown, about 2 1/2 minutes, flip the pancakes over. Cook until bottoms are golden brown, about 2 minutes.
I like to keep these warm in a tortilla keeper, which can be popped into the refrigerator for storing the leftovers. Even when I make pretty big ones, this makes a lot of pancakes, .
Serve pancakes hot with maple syrup. Sometimes I add pecans or walnuts. Especially, if I have little helpers.
Loved-One likes these pumpkin pancakes so much, he now passes up our favorite restaurant’s pumpkin pancakes.
“Why go out, when I get the best food at home?”
Hmmm… I might have shot myself in the foot with Epicurious.
- Pumpkin Pancakes With Maple Pecan Compound Butter (freepeople.com)
- Pancakes and Syrup from Your Food Storage (sensiblesurvival.org)