Thursday, October 14, 2010

Pumpkin Two Ways: Fancy, not so Fancy…Part 2!


Part 2: Pancakes! (not so fancy)

So when you’ve got half a can of pumpkin left, from making an amazing cake, and it’s singing to you from the fridge...

“Doooon’t waaaaaste meeeeee….surely I’m saaaalvageablesssss…”


You need to act, and fast!  As promised, here is Part 2 of my pumpkin adventure from the long weekend, just in time for this weekend – Pumpkin Pancakes.  Yes, they incorporate many of the same ingredients as the cake but the trick is, they are acceptable to have for breakfast!  Magical.  And, I promise that you won’t find them redundant of the cake.  As any good pancake does, they retain their savory qualities despite the inclusion of some warming spices and sugar…and pumpkin of course…savoriness that you can easily destroy (or compliment), if you wish, with maple syrup.

Pumpkin Pancakes
by Martha Stewart, tweaked ever so slightly by moi

1 1/4 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 cup milk (skim is fine, whatever octane you have handy)
6 tablespoons pumpkin puree
2 tablespoons melted butter
1 egg

Whisk flour, sugar, baking powder, spices and salt in a large bowl.

In a separate bowl, stir together milk, pumpkin puree, butter and egg.  Fold wet mixture into dry ingredients.

Melt some butter in a skillet over medium heat.  Pour in 1/4 cup of batter for each pancake.  Cook about 3 minutes per side, or let your pancake intuition guide you - everyone has pancake intuition and I would never step to yours.  Serve however you like.  Makes 8 to 10 pancakes.

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