18 November 2010
All Things Pumpkin
In this season of everything pumpkin I find myself cutting out recipe after recipe: pumpkin bread, pumpkin cake, pumpkin soup, pumpkin cookies, even pumpkin fudge. They all tempt me with their list of ingredients as I imagine their spicy fragrance and rich fall color.
At least half of them I will never get around to trying. Another fraction will not turn out half as well as I hoped. But then there are those real winners; recipes I turn back to year after year.
Pumpkin Pancakes is a recipe I cut out of a magazine long ago and have looked to for a number of repeat performances. They add a special touch to a family breakfast without a lot of extra fuss. They give me a reason to open up those spice jars and let the scents of the season take me back to fond memories. They also inspire me with new enthusiasm to create something special for this holiday season.
This year I may be tempted to add a sprinkling of toasted pecans to the batter or to the topping. Or, considering my fondness for combining chocolate with pumpkin, I might add a handful of chocolate mini-morsels to the batter for a holiday morning treat.
And why limit pancakes to the breakfast table? These would make a delicious entree for a Thanksgiving Eve dinner. They would also be an interesting change of pace served for a casual dinner on Thanksgiving weekend.
Adapted from “Good Morning Pumpkin Pancakes” found on an old clipping of a Libby’s magazine ad
2 cups flour
3 teaspoons baking powder
½ teaspoon salt
2 T brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon allspice
1 12-ounce can evaporated skimmed milk
½ cup pumpkin
3 Tablespoons vegetable oil
1 teaspoon vanilla
Combine the flour, baking powder, salt, sugar, cinnamon, ginger and allspice in a large mixing bowl. Add the evaporated milk, pumpkin, vegetable oil, eggs and vanilla, mixing until smooth.
Heat griddle or skillet over medium heat. When hot add a little oil to the pan. Pour pancake batter by 1/3 – ½ cup full onto hot griddle. Cook until bubbles form and begin to pop and the edge is dry. (The bottom of the pancake should be golden brown.)
Flip the pancake and cook the other side until golden.
Serve with maple syrup, pancake syrup or honey.