March 2, 2011
Enjoy pumpkin as a key ingredient in the most important meal of the day!
Pumpkin Spice Pancakes
Here’s a twist on your classic pancake breakfast.
Makes 9-10 large pancakes.
Dry Ingredients: 1 ¼ cup flour, 2 tbsp sugar (optional), 2 tsp baking powder, ½ tsp cinnamon, ½ tsp ginger, ½ tsp salt, 1/8 tsp nutmeg, 1/8 tsp cloves
Wet Ingredients: 1 ½ cup milk or buttermilk, 6 tbsp pumpkin puree, 2 tbsp melted butter, 1 egg
Mix the wet and dry ingredients in separate bowls then slowly add the dry to the wet and add more milk if the batter gets too thick. Melt butter in a skillet and cook pancakes as usual with about 2-3 minutes on each side. Top with butter and maple syrup and serve immediately.
These don’t overwhelm you with pumpkin, but they are tasty and perfect for impressing your friends since they turn out like those fancy scones at your corner café. Share them as a morning snack or as a dessert and add the spiced icing if you’ve got a sweet tooth.
Makes 8 scones.
Dry Ingredients: 2 cups flour, 1/3 cup brown sugar, ½ tsp ginger, ½ tsp cinnamon, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt
Mix-in Ingredients: ½ cup cold butter cut into small squares, 1/3 cup chopped walnuts, 1/3 cup chopped dried cranberries
Wet Ingredients: ½ cup buttermilk, ½ cup pumpkin puree, 1 tsp vanilla extract
Spiced Icing: 2 tbsp milk (or more), ¼ tsp cinnamon, 1/8 tsp nutmeg, 1 pinch ginger, 1 pinch cloves, 1 cup plus 3 tbsp powdered sugar
Preheat the oven to 400 degrees F. Combine all dry ingredients and then blend the butter into the mixture using a pastry cutter or two butter knives. When you are done it should look like coarse crumbles.
Then add in the cranberries and walnuts. In a separate bowl combine the wet ingredients then mix them with the dry mixture just until the dough comes together.
Move the dough ball to a floured surface and knead it about 6 times before shaping the dough into a 1-inch thick, semi-flattened circle.
Cut the circle in half, then quarters, and finally eighths. Place the sections on a buttered and floured cookie sheet and bake for 20 minutes.
While the scones are baking, mix your icing in a small bowl starting with the spices and milk. Slowly add the sugar while continuously whisking. You may not need all of it. Test the scones with a toothpick to make sure they are done and remove them from the oven. Top them with icing and let them cool for up to an hour to allow the icing to harden.