Andy is slowly tiring of pancakes and I’m actually excited about it because it is much easier to make a fried egg sandwich in the early AM. However the other day – he not only asked for pancakes, but pumpkin pancakes. Because I have many new whole grain books, I decided to try a new recipe just for fun- and it worked out great. Andy and Sylvie really liked these – and I did too. Rob as well! They are not too pumpkiny – but have a glimmer of that flavor and just taste very holiday like with the nutmeg, cinnamon and allspice. Yum. Once cooked, you sprinkle a little bit of seasoned sugar on top and it makes the (pan) cake! Try while you have family home if you feel like it. This recipe calls for kamut flour which I didn’t have originally so I just used white whole wheat. It worked. And the next time I used the kamut flour which was delicious as well.
pumpkin pancakes adapted from Good to the Grain by Kim Boyce):
1 cup kamut flour (or white whole wheat)
1 cup all purpose flour (or white whole wheat)
use 1 cup white and one cup whole wheat
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon allspice
3 tablespoons unsalted butter, melted – cooled slightly
1 1/4 cup whole milk
1 cup buttermilk
2/3 cup pumpkin puree
2 tablespoons honey
1/3 cup sugar
2 teaspoons freshly grated nutmeg (or prepped already)
3/4 teaspoon cinnamon
1/4 teaspoon allspice
Mix all the wet ingredients together. (First melt butter.)
Whisk together all the dry ingredients in a large bowl.
Gently fold the wet into the dry using a light and gentle touch (for fluffier pancakes)
Heat pan and place some butter in it – you can use a little or more for a crisp, buttery edge.
Oh, and add chocolate chips if you have someone like Andy in your life.
Cook on medium until bubbles form, then flip over and cook the other side until dark golden.
Sprinkle a small amount of the spiced sugar on top of the pancakes – and serve with the extra on the table.