Tuesday, October 25, 2011

Buttermilk Pumpkin Pancakes (and muffins!!)

The original recipe came from www.makinglifedelicious.com, here: http://makinglifedelicious.com/2010/10/01/buttermilk-pumpkin-pancakes/

They turned out so good the kids wanted them for a second day!   My day-two recipe variation is in red.  This made about 16 pancakes plus a dozen muffins - which all disappeared by day's end.

Buttermilk Pumpkin Pancakes

▪ 1 1/4 cup all-purpose flour (2 1/2 cups)
▪ 1/4 cup teaspoon sugar (3/4 cup)
▪ 2 teaspoon baking powder (4 tsp)
▪ 1/2 teaspoon baking soda (1 tsp)
▪ 3/4 teaspoon kosher salt (1 1/2 tsp)
▪ 1/2 teaspoon ground cinnamon (replace all spices with 2 generous tsp of pumpkin pie spice)
▪ 1/4 teaspoon ground ginger
▪ 1/4 teaspoon nutmeg, freshly ground
▪ pinch of ground cloves
▪ 1 cup buttermilk (1 cup buttermilk + 1/2 cup milk + 1/2 cup yogurt)
▪ 1/2 cup pumpkin puree (1 cup pumpkin + 1/2 cup applesauce)
▪ 1 large egg (2 eggs)
▪ 3 tablespoons canola oil, plus more for the griddle (skip)
▪ OPTION: Try mixing in a few chopped toasted walnuts or pecans

▪ 1/2 cup smooth peanut butter

In a medium mixing bowl, combine the flours, sugar, baking powder, baking soda, kosher salt
and spices and whisk to combine.  Mmmm....this smells like pumpkin pie already.  In a liquid
measuring cup, whisk together the buttermilk, pumpkin puree, egg and oil.  Add the wet
ingredients to the dry ingredients and stir until just combined.

Oil your hot griddle (about 300 degrees).  Using a 1/3 cup measure, pour the batter onto the
griddle.  Cook the first side until bubbles begin to burston the top and the very edge starts to look
more solid, about 3 minutes.  Flip and cook the second side until golden brown, a couple minutes
more.  Makes about 9 pancakes.