We all have our addictions and obsessions. That’s just a fact. But I’m trying to run a fairly clean blog here so let’s stick with the not-too-hazardous addictions. Some of mine are pretty obvious, especially if you’ve been reading my blog but, but here’s running list: J. Crew, Mad Men, Fiona Apple’s music, dark chocolate, coffee, apples, owls, champagne, pancakes, and pumpkins.
Every now and then, these addictions can’t be tamed. Trying to tame the beast, I dedicated my Saturday morning to these spicy pumpkin pancakes. Yes, another pancake recipe. You’d think I’d tire of these little heavenly stacks, but then you’d be wrong. Banana, buttermilk, you name it, I’ll eat it. If you can’t deal with this pancake overload, then click out. Everyone else, proceed…
Back to Saturday morning, I needed some pancakes. Without buttermilk and with no bananas in sight, I set my eye upon tackling a new pancake recipe. With fall upon us, I couldn’t help but embrace my inner pumpkin craving. My mom grimaced when I grabbed the pumpkin cans, and asked why would I use pumpkin in pancakes? “Absurd,” she said. Ha! I’ll prove you wrong… For all the naysayers, if you can make sweet potato pancakes, you can make pumpkin pancakes, right?
I found this recipe and thought the addition of whipped egg whites at the end was a nice touch. I prefer my stacks fluffy, tall, and soft so I was willing to try out this new technique. With an 85% approval rating, I figured these pancakes would work out ok. Make sure you whip them enough, but too much, or else this recipe be a big fail.
I swapped out half of the all purpose flour with whole wheat because that’s how I roll. I like nutty wheat flour, especially with spiced goods and I wasn’t too concerned with the change in the pancake’s texture. I used whole milk as well, but you could probably use buttermilk if you want a nice tang.
Overall, I was pleased with these pancakes. My stomach wasn’t up to overly sweet pancakes and thankfully, these pancakes weren’t overloaded in the sugar department. I’d like to try this recipe out with brown sugar since it works so well with pumpkins and spice. If someone tries this out, let me know how it goes. I must admit that in the flavor department, it was slightly lacking. I don’t know what I expected but I thought it’d be more pumpkinesque. Although if it had been deliriously flavored, I would’ve complained too.
I like my pancakes with all natural maple syrup because nature knows best but I imagine they’d be good with a dollop of honey too. The recipe yields about 12 good-sized portions but I froze about half of the batch and plan on heating these suckers up on Thanksgiving morning.
I know everyone is getting into a tizzy about Thanksgiving, especially with it quickly approaching. I had no idea it was two weeks away until I glanced at my school-packed calendar, and almost cried. How is November halfway done? Where did my month go? And can it slow down?
I don’t think you can answer these questions, but that’s ok. I don’t know about you, but we are deep in the throes of Thanksgiving Day planning, with new menus drafted every day. I’m in charge of dessert. How fitting, right? Only, I get to serve 12 people and they are a picky bunch. Phew, that might turn in to one big headache… I’m going to comfort my rattled and shaky nerves with another helping of pancakes. Any takers?
Spiced Pumpkin Pancakes
Prep time: 15 minutes
Cooking time: 5 minutes
Yields: 12 pancakes
● 1 1/4 cups unbleached all purpose flour
● 3 tablespoons sugar
● 2 teaspoons baking powder
● 1 1/4 teaspoons pumpkin pie spice
● 3/4 teaspoon salt
● 1 1/3 cups whole milk
● 3/4 cup canned pure pumpkin
● 4 large eggs, separated
● 1/4 cup (1/2 stick) unsalted butter, melted
● 1 teaspoon vanilla extract
● Vegetable oil
● Maple syrup
Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).
Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat.
Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.