Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Wednesday, November 2, 2011

Pumpkin Spiced Pancakes

I don’t know about you, but this time of year I crave the fragrance of warm spices like cinnamon and cloves.   The best morning greeting for me would be Pumpkin Pancakes infused with those spices and served hot and dripping with maple syrup and butter – and maybe embellished with toasted Pecans……     I say let’s make ‘em!

My recipe is inspired by one found in a cookbook titled  “Good to the Grain” by Kim Boyce.   I tweaked it a bit and this is what I would like to share….

Yield should be a dozen 6 inch pancakes


1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
½  teaspoon fine grain salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
3 Tablespoons brown sugar
1 cup pumpkin puree
1 ¼ cup milk
¼ cup (1/2 stick) melted and cooled butter
1 egg

½ cup toasted pecans
Maple syrup – to taste
Butter – sliced in skinny tabs or melted

First, chop the pecans if you plan to embellish your pancakes with them.   Chop some very small, and leave some whole.   Place in microwave for 20 seconds.  When you can smell their fragrance they are done.   They will go from toasty to burned very fast.   Microwave longer if needed after a 20 second check.    Set aside.

Next, to a large mixing bowl add the flours, baking powder, salt, baking soda, cinnamon, nutmeg, cloves and allspice.   Dry whisk vigorously to combine and aerate the flour.    Set aside.

Now, to a separate mixing bowl add the eggs and using an electric mixer beat for a few seconds.   Then add the butter, milk, pumpkin puree, and brown sugar.   Mix on medium until well incorporated.

Then, top the dry mixture with the wet mixture and using a large spoon fold the wet into the dry.  Do not over mix. The texture will be much more dense than a standard pancake batter.

Oil a griddle and when the temp is medium high, or between 325 – 350 degrees F,  using a large spoon drop batter onto griddle and then using the back of the spoon swirl it into a circular shape.   This batter will not spread which is why you will need to shape it.  

When the cakes get puffy and a few air bubbles appear, lift an edge of the cake and see if it is browning.   If it is, flip it and continue to cook until both the top and bottom are nicely browned.

Serve hot off the griddle with warmed syrup and butter ~~ or embellish….

Embellish by sprinkling some pecans over the top of one cake and then drizzle warmed syrup/butter over the top of the cake – then top with another pancake and repeat the process until you have the desired stack.

Enjoy !!!!

 Link for the cookbook:  Good to the Grain

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