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Flour Girl: Pumpkin Pancakes


Pumpkin Pancakes. (Leigh Lambert/The Washington Post)

Faithful readers of Flour Girl posts may have noticed my fondness for almost anything pumpkin. I've baked up Pumpkin Sandwich Cookies, Pumpkin Mousse Pie and Pumpkin Muffins. I hadn't even realized this trend until I reached for a recipe from a cookbook called "Morning Food," by Margaret S. Fox (Ten Speed Press,1990).

Recipe Included

But my husband noticed. "You sure like your pumpkin," he said as I announced my Sunday breakfast plans. He wasn't complaining, though.

I do like my pumpkin. It seems so snuggly and inviting with the usual pairing of seasonal spices. I usually have a can of it in my pantry, which sets my mind to imagining the possible uses.

Today's accompanying recipe is meant to yield silver-dollar-size pancakes, which are especially for kids who tend to think more is better. I made larger pancakes, which are a little harder to flip but can be handled with a wider spatula.

The original recipe also calls for an accompaniment of ginger butter. Feeling particularly lazy on Sunday morning, I opted to serve them with ginger ice cream instead. This was a revelation. Ice cream for breakfast, albeit the civilized hour of 11:30: still the first meal of the day. Yahoo!

These are super-moist yet fluffy. Maple syrup and butter would be just as welcome atop them. However, if you happen to have some ice cream on hand (ginger, vanilla, cinnamon, etc.) then just know it's a wonderful way to go.

-- Leigh Lambert

Pumpkin Pancakes
Makes 8 to 10 pancakes or 12 to 15 silver-dollar-size pancakes

1 cup flour
1/4 teaspoon salt
2 tablespoons dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 large egg, beaten
1/4 cup plain low-fat yogurt
3/4 cup whole milk
3/4 cup canned pure pumpkin
2 tablespoons melted unsalted butter, plus more to grease the griddle or skillet


Sift together the flour, salt, sugar, baking powder, baking soda, cinnamon, nutmeg and ginger in a medium bowl.

Combine the egg, yogurt, milk, pumpkin and butter. Add the flour mixture and stir to combine.

Heat the griddle or nonstick skillet over medium heat, then grease with a little butter. It is hot enough when a drop of water flicked on it "skates" across the surface. Use a cup-size soup ladle to portion the batter for regular-size pancakes. To make silver-dollar-size pancakes, use a 1/4-cup measure.

Cook for about 3 minutes, turning the pancakes once bubbles form around the edges. The smaller you make the pancakes, the easier they are to flip. Peek underneath because bubbles don't appear in this thick batter as rapidly as they do in a thinner one. The pancakes will rise slightly. Lift with a spatula and peek at the underside. They are done when the bottoms are just golden brown.

Repeat to use all of the batter. The pancakes can be kept warm on a baking sheet in a 200-degree oven, loosely covered.

Serve hot.

Per pancake (based on 15): 69 calories, 2 g protein, 10 g carbohydrates, 2 g fat, 1 g saturated fat, 20 mg cholesterol, 128 mg sodium, 1 g dietary fiber, 3 g sugar

By Leigh Lambert  |  January 28, 2010; 7:00 AM ET
Categories:  Flour Girl , Recipes  | Tags: Flour Girl, Leigh Lambert, pumpkin, recipes  
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