Yesterday I awoke to probably the greatest words you can ever hear at 7 am on a Tuesday:
"Hey, do you want pumpkin pancakes for breakfast?"
Like the song of siren, am I right?
Processing a merde-ton of pumpkin this weekend was pretty much the best idea we've ever had, because now we have several cups of pumpkin puree just waiting to be cooked with in the fridge...
...which is really what made this Sunday breakfast on a Tuesday possible.
And in case you were wondering, no, it's not too early for pumpkin recipes.
We've tried many different pumpkin pancake recipes over the years, and this has hands down been our favorite. This recipe is not original to me, as I found it over on Annie's Eats. We did adapt it slightly however, by changing the type of flour used.
Pumpkin Spice Pancakes
(as adapted from Annie's Eats)
Makes about 8 medium sized pancakes...
1 1/4 cup of whole spelt flour
2 tbsp. of brown sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. of ground cinnamon
1/4 tsp. of ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup of milk
1/2 cup of pumpkin puree
1 large egg
2 tbsp. of melted butter
Additional options for serving on top of pancakes:
Butter or salt butter (I prefer salt butter)
Maple syrup or an herb infused maple syrup
Cinnamon sugar, powdered sugar or cinnamon-nutmeg sugar
Whatever your little heart desires on top of pancakes!
1. In a medium sized bowl, combine all of the dry ingredients and stir with a fork or whisk to combine.
2. In a different medium sized bowl or large measuring cup (preferably something with a pour spout), mix together the wet ingredients. Stir to combine.
3. Add the wet ingredients to the dry ingredients, and sitr/whisk until combined. (It's ok if there are some lumps in the batter...)
4. Find an oven safe dish. Preheat oven to 200 degree F. (This is where you'll keep your done pancakes while the others cook, unless you're just serving them up as they cook...)
5. Grease a skillet or griddle with butter. Heat on a medium flame. Once the skillet or griddle is hot, add 1/3 of a cup of batter to the pan. Cook until bubbles form on the surface. Flip with a spatula, but not at the first sign of bubbles, give them a second to get going before flipping. Cook the other side until golden brown, or whatever your desired level of pancake doneness. Serve up the pancake to your hungry self or friends, or put in the oven safe dish in the oven to keep warm. Repeat this process until all of the batter has been transformed into delicious disks of pumpkin-y goodness, and regrease the pan as necessary.
Enjoy with a big steaming cup of coffee and some bacon, because life is just better with coffee and bacon.
A la prochaine friends...