The Best Pumpkin Pancakes in the Whole Wide World

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.

pumpkin pancakes 2

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.” 

pumpkin pancakes 1
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.

Pumpkin pancakes

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.



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