Thursday, November 19, 2009

Rainy Morning Breakfast

I woke up Tuesday morning to a dreary rainy morning, and what better for a rainy morning than a stack of fresh fluffy pumpkin pancakes?  So I got up and found a recipe and got to work, hoping to surprise Philip with a good breakfast.




While I was standing over the stove cooking 2 pancakes at a time I had this crazy thought.  I wished that I could capture the scent of these pancakes cooking and staying warm in the oven, and find some way that whenever you read this post you got a taste of that wonderful smell.  Knowing this isn’t possible the best I can do is tell you to make them so you can experience it for yourself.

I found a recipe for Pumpkin Spice Pancakes over at Joy The Baker and decided they were what I wanted to make.  These were ridiculously simple to put together and absolutely delicious.  I would never guess just by taste that they have any whole wheat flour in them, they were flavorful and oddly enough fluffy and dense at the same time.

Philip got his serving of pancakes while I was still cooking, and I held my breath as he tasted, knowing that with the pumpkin dislike it might not be what he wanted.  He took his first bite and when asked how they were he made a face that I couldn’t quite decipher so I turned back to the stove worried that they were a bust.  When I turned around after flipping the ones still in the skillet he had just about finished his plate and I knew that they were, in fact, a hit, when I had to tell him to wait to have seconds till after I was able to eat my first serving.  So good even someone who doesn’t like pumpkin devoured them in a matter of seconds, I think that speaks for itself.


Pumpkin Spice Pancakes

From: Joy The Baker


3/4 cup all-purpose flour

1/2 cup whole wheat flour

2 Tablespoons brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon fresh grated nutmeg

pinch of ground ginger

pinch of ground cloves (omitted)

1 cup milk

1/2 cup canned pumpkin

1 egg

2 Tablespoons vegetable oil or melted butter


Whisk together dry ingredients.

In a separate bowl combine wet ingredients

Pour wet ingredients into dry and stir until just combined.  It’s ok to have a few lumps, you don’t want to over mix the batter.

Let batter sit while you heat the skillet.  (The trick I was taught for testing whether the skillet is ready is to sprinkle a bit of water on the skillet and when the water dances around a bit the skillet is hot enough)

Melt a bit of butter or oil in the skillet and drop on about 2 Tbsp batter.  Once the batter starts bubbling and the edges are firming a bit, flip.



Set the oven to 200* and have an oven safe plate ready to keep the pancakes warm until they are all eaten.


This recipe made about 23 pancakes for us, which we enjoyed them with maple syrup that first morning.  The leftovers made several appearances later in the week, several times I spread them with cranberry juice we had in the fridge and topped that with maple syrup, and that was delicious.

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