This time of year there are certain flavors that resonate with the season. Earthy, rich pumpkin. Exotic, warm cinnamon. Homey, awakening allspice. Bright, crisp ginger. Many of our favorite autumnal foods combine these tastes, especially in baked goods.
One of the ways I like best in celebrating fall with food is through my Great Pumpkin Pancakes. A combination of pureed pumpkin and enticing spices come together quickly and easily to prepare a spectacular dish, even for a dessert. I like to make these pancakes and fold them over, crepe style, with a big scoop of vanilla bean ice cream tucked inside and caramel or butterscotch sauce drizzled on top, with an extra sprinkling of cinnamon.
But these stars really shine at breakfast, especially with butter melting on top, and a good pouring of maple syrup.
The Great Pumpkin Pancakes recipe calls for “prepared, pureed pumpkin.” I almost, without exception, use canned pumpkin for this. Pick a recognized name brand and you can’t go wrong – canned pumpkin has the texture and consistency you are looking for. I rarely have time to select my own pie pumpkins, roast them, scoop out the flesh and puree them and find the canned a completely acceptable substitute.
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Ingredients
2 cups all-purpose flour
2 tablespoons light brown sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1-1/2 cups milk
1 cup prepared, pureed pumpkin
4 eggs, slightly beaten
1/4 cup melted unsalted butter
Method
In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, allspice, and ginger. Whisk together to incorporate. In a medium bowl, combine milk, pumpkin, eggs, and butter, and whisk together to incorporate.
Pour wet ingredients over dry ingredients, and stir just until blended.
In a large sauté pan over medium-high heat, heat a small amount of oil. Pour about 1/3 cup of the pancake mixture onto the pan and cook, without turning, until small bubbles just begin to appear on the top of the cake. Flip and cook the other side.
Makes 4-5 pancakes
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Serve this with a Lemon Curd Martini:
Ingredients
3 teaspoons lemon curd (we like the curd from www.Rowenas.com)
2 shots of citrus-flavored vodka
1/2 teaspoon freshly squeezed lemon juice
Sparkling wine (we like Virginia’s Barboursville Brut from www.BarboursvilleWine.net)
Method
Place lemon curd, vodka, and lemon juice in a cocktail shaker and add ice. Shake well until all ingredients are mixed and chilled; strain into a chilled glass three-quarters full and add sparkling wine on top.
Makes 1 cocktail
For more of my adventures in food, visit my blog, www.PatrickEvansHylton.com
Posted by patrickevanshylton on 2012-10-10 18:59:27
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