Breakfast for Dinner: Pumpkin Pancakes
I am so excited to start a Pumpkin Series!!! The next few weeks, until Thanksgiving, we’ll be doing different Pumpkin dishes. Some dinner, some dessert, some traditional! I love pumpkin and it’s such a versitale vegetable.
Pancakes are hard… at least to me. I can never get them completely right. And this recipe was a hard one. The batter is thick and glorious, but it doesn’t bubble like a normal pancake batter. First few were rough, but once I got the hang of it they turned out pretty good.
1 Cup of Pumpkin Puree
2 TSP of Vanilla Extract
3 TBLS of Butter (Melted and Cooled)
2 Cups of Buttermilk
2.5 Cups of All-Purpose Flour
1 TBLS of Baking Powder
1/2 TSP of Backing Soda
1/3 Cup of Sugar
2 TSP of Pumpkin Pie Spice
1/2 TSP of Salt
First you want to combine the wet ingredients: pumpkin, buttermilk, melted butter, vanilla extract, and eggs. Wisk them up really good.
Then, in a smaller separate bowl, combine the dry ingredients: sugar, flour, pumpkin pie spice, salt, baking powder and soda. Wisk that one up really good too.
You then want to gently fold the dry ingredients into the wet ones. You don’t want to over mix it, which could have been what my issue was with the thickness, but I kind of enjoyed the thickness of the batter.
I keep a stick of butter handy so that when I’m in-between batches of pancakes I can re-butter the pan. I find that its’ really useful and helps keep the pancakes from sticking. The recipe that I was referencing said to use medium heat, but I found that it was easier and better to flip them if it’s a little lower than medium. Too high made them have burnt spots too quickly.
Use a 1/3 of a cup and spread the batter out a bit. I was trying to keep them smaller, but that wasn’t working either. I found that only doing one or two at a time was better than doing three or four. The pancakes worked out better. It was hard and I got frustrated but they turned out amazing and tasted oh so good!!!
Candied Bacon… if you haven’t tried it, do it. You’ll thank me later. So, you put the bacon on a rack in a baking pan. The I just sprinkle some brown sugar over the bacon. Put in a 350 degree oven for 20 minutes. It’s amazing!!!!!!
The whole family loved them!! They are moist and filling. I didn’t need a lot of maple syrup but I definitely used a lot of butter… but then again I’m a fend for butter!!! I really hope you guys try the recipe and tell me how you liked it!!!
With Light and Love,