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Recipe Thursday-Pumpkin Pancakes

Posted on October 15th, 2015 | Posted in Breakfast and Brunch, Recipes

pumpkin pancakesPhoto courtesy of PioneerWoman.com

It’s pumpkin season! Need we say more? We look for any excuse to incorporate pumpkin into our fall menus. These pancakes were delicious and a perfect way to start a crisp Saturday morning!

Yield 6 Servings
Ingredients
3 cups cake flour (NFL2550, 50#, American Beauty)
1 teaspoon salt (991862, 50#)
2 tablespoons baking powder (NOT1030, 10#)
3 tablespoons sugar (991842, 50#, Golden Barrel)
2 cups canned pumpkin puree (991625, #10, Savor)
2 large eggs (EGG011, 15DOZ, Martin’s Quality Eggs)
3 teaspoons vanilla (991796, 6/1QT, McCormick)
2 1/2 cups milk (HPH006, 1/2GAL, Crowley)
1/8 teaspoon cinnamon (CQC065, QT)
1/8 teaspoon nutmeg (CQN061, QT)
1/2 cup heavy cream (HPH010, QT, Crowley)
3 tablespoons maple syrup (991511, 12/16OZ, Mclures)
butter, for serving (880030, 36/1#)
maple syrup, for servingĀ (991511, 12/16OZ, Mclures)
finely chopped pecans, for serving (992506, 2/5#)

Method
(Note: Recipe can easily be halved.)
In a large bowl, combine cake flour, salt, baking powder and sugar. Stir together and set aside.
In a separate bowl, whisk together pumpkin puree, eggs, vanilla, spices and milk. Slowly drizzle wet ingredients into dry ingredients, stirring gently with a spoon as you go. Once combined, if mixture needs more moisture, splash in a little more milk. Batter should be pourable.

Heat large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes). Wait a minute or so, then flip to the other side. Pancakes should be light golden brown and set in the middle.

Whip cream with maple syrup until light and fluffy. Set aside.

Serve silver dollar pancakes in a circular pattern on a large plate, ending with one in the center. Top with butter, sprinkle with chopped nuts, and drizzle with syrup. Top the whole thing with the maple whipped cream and serve immediately!

Recipe adapted from PioneerWoman.com

 

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