You'll need:
- 1 and 1/2 cups of flour (have you tried unbleached all-purpose flour before?)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin pie spice (or a special blend of your own pumpkin pie spice using a combination of cinnamon, all spice, nutmeg, ginger, and cloves--all ground)
- 1/4 cup of real maple syrup (please don't skimp on your syrup guys... real syrup or a homemade substitute is really your only decently healthy option)
- 1/2 cup pumpkin puree (organic, if you can find it)
- 3/4 cup of buttermilk (or plain, full-fat yogurt that has been wisked a bit)
- 1 tbsp. grape seed oil (or canola or vegetable oil)
- 1 egg
- 1 tsp vanilla
Let's get our pumpkin on!
1. Preheat and grease your griddle. You can test the heat by sprinkling some water droplets onto it. If it's too hot, they'll boil and evaporate almost instantly. You're looking for a gentle bubbling.
2. Wisk together all the dry ingredients (including the spices).
3. In a separate bowl, wisk together all the wet ingredients (including the pumpkin puree).
4. Pour the wet ingredients into the dry ingredients and gently fold together with a scraper until moist. DO NOT EVER, UNDER ANY CIRCUMSTANCES, OVER MIX YOUR PANCAKE BATTER! (Yes, I'm very passionate about this. Ahem.. moving on...)
5. Once you have a nice, beautiful, thick pancake batter, move over to your griddle and spoon 1/4 cup sized pancakes onto your griddle. Because your batter is thick, you'll have to physically spread out your pancakes until they're about 1/4 inch thick on the griddle.
6. Cook one side of the pancakes completely. You'll know they're ready to be turned when the edges are no longer moist.
7. Flip your pancakes once and you should see them rising (isn't it great?). Don't flip them a second time. The second side will cook much faster than the first since you're basically just cooking the top, not the middle.
On to the syrup (brought to you by Austin)...
You'll need:
- 1/3 cup of dark brown sugar
- about a cup of white sugar
- about 1/2 cup of water
- 1 apple (I used a red apple, but it won't matter too much. You could also substitute apple juice for the water if you don't have any apples)
- 1 tbsp butter
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp lemon juice
2. Slice the apple and discard the core. Add the apple slices to the syrup.
3. Add the lemon juice, butter, and spices to the syrup.
4. Allow the syrup to come to a boil and stay there for about a minute.
5. Turn down the heat to let it simmer (very very low boil). If you can have your syrup simmering while the pancakes are cooking, this would be ideal.
6. When the apple skins become wrinkly and they start to loose their color, the syrup is probably done (about 15 minutes).
7. Strain out the apple pieces and serve the syrup (the apples as a "side dish" are DELICIOUS).
To finish it with the whipped cream...
You'll need:
- about a 1/4 cup of whipping cream (not cooking cream)
- powdered sugar
- cinnamon
- nutmeg
- all spice
1. Pour the whipping cream into a bowl. Whip it on high with an electric mixer until soft peaks have formed (not too stiff, but not creamy).
2. Add some powdered sugar (around a tablespoon) and some spices (mostly cinnamon and all spice), whip, and taste. Add more as you like.3. Finish whipping until stiff peaks have formed and it looks like whipped cream. Yum.
4. Open a plastic sandwich bag inside a drinking glass and fold the opened top over the edges (pictured).
5. Scoop your whipped cream into the bag, seal it, cut off one of the bottom corners of the bag, and squeeze it onto your pancakes.
Enjoy!
Hi Kayti!
ReplyDeleteSounds delicious! maybe i'll get my husband to be brave enough to try them!
Faith