I realize that Pumpkin season has passed, being January and all, but I had a leftover can of pumpkin in my pantry that stared me in the face every time I opened the cabinet and it had to go. This is the first recipe that came to mind (take THAT pumpkin!) Who says you can’t have pumpkin all times of the year anyway?
If you love pumpkin pie, you’ll love these pancakes too! It’s like eating pumpkin pie for breakfast (which, my family always did after the holidays but that’s a different story…) These are great served by themselves with warm maple syrup but they’d be great with toasted pecans, chocolate chips or spicy applesauce as well.
1/2 teaspoon (pumpkin pie spice|http://allrecipes.com/recipe/pumpkin-pie-spice-ii/)
A heaping 1/4 cup canned pumpkin
1 1/2 tablespoons brown sugar
1 cup 1% or almond milk
1 large egg
2 large egg whites
1 teaspoon vanilla
Mix all dry ingredients in a bowl. Combine all wet ingredients in a smaller bowl and whisk until smooth. Combine wet ingredients with dry ingredients and mix until there are no more dry spots. Do not over-mix, lumps are okay! Add a bit more milk if your batter seems too thick. Thick batter will result in thick, dense pancakes (nobody likes eating hockey pucks for breakfast!) Add more flour if your batter is too thin.
Heat a large skillet or griddle to medium heat. While the griddle is heating, spray a light coating of cooking spray on the griddle and pour 1/4 cup or so of pancake batter, filling the griddle with circles of pancake batter. When the pancakes begin to bubble, take a pancake turner and check the bottoms of your pancakes. They are ready to flip when the bottom is golden brown and the pancakes has fluffed up. Flip the pancakes and cook for another couple of minutes, until the underside is golden brown. Remove the pancakes from the griddle and keep warm (either in a low-heated oven or cover with a warm kitchen towel). Repeat these steps with the remaining batter. Serve hot with maple syrup and/or spiced applesauce.
I was browsing Cooking Classy’s beautiful food photography on Pinterest and saw her recipe for German Pancakes. A German pancake, also known as a Dutch baby pancake, is baked in the oven. These are generally served with fresh squeezed lemon, butter, powdered sugar and fresh fruit or syrup.
German Pancakes are very simple to make and taste amazing! I can’t believe I haven’t made these before. These turned out light and airy and were much less time-consuming than regular buttermilk pancakes. Plus, this recipe is another excuse for me to use my cast-iron. True love! I will definitely make this again!
Preheat oven to 400 degrees. In a mixing bowl, whisk together eggs until well blended. Add in flour, sugar and salt and whisk until smooth.
Add in milk, vanilla and the lemon juice and whisk until combined. Place butter in a large cast-iron skillet and place skillet in oven and allow butter to melt completely. Working quickly, remove pan from oven and slightly tilt pan to evenly distribute butter across the bottom of the pan (not edges). Pour batter into hot skillet and return to oven. Bake 15 minutes until puffed and golden. Remove from oven and cut into 4-6 pieces (I just used a pizza cutter) and serve warm with syrup, honey, agave nectar, powdered sugar, cinnamon sugar, jam, or fresh fruit.
Hello and happy father’s day to all of you fathers who spend time, share your love, and teach your children to the best of your ability. Keep up the good work, they’ll appreciate it some day.
I didn’t have a father growing up. My parents divorced when I was five or so and I didn’t see my dad again until I was 17 years old. Long story short, I had it easy on Father’s Days growing up. But, I would try my best at making my mom breakfast since she did play both roles. Who’s to know how WELL I cooked her breakfast, but she always acted like it was the best breakfast in the world.
Thanks mom for working so hard and teaching me so much. I love you.
One of the breakfasts I could make successfully were pancakes. It came in a box and it was easy to add milk and an egg to. I’ve moved beyond Bisquick since then by creating my own version of buttermilk pancakes. I’ve even made a homemade pancake mix and given it to my mom to make herself, since I can’t always be around to make her pancakes now. Here’s the recipe. I also love the fact that these are healthier than your average pancake since oat flour is added.
If you decide you would like to give pancake mix as a gift, leave all of the wet ingredients out and pour all of your dry ingredients into a large mason jar. Then wrap your jar with a beautiful ribbon, tag, and include directions with a list of remaining ingredients to add.
Preheat oven to 200 degrees F. Preheat a non-stick griddle over medium heat. In a small mixing bowl, whisk together oat flour, all-purpose flour, sugar, baking powder, baking soda and salt. In a large mixing bowl combine buttermilk, milk, eggs and melted butter. Stir in dry ingredients and mix until just combined (mixture should be slightly lumpy).
Pour 1/4 cup mixture onto buttered preheated griddle. Flip pancake when bubbles start to appear on surface and bottom is golden. Cook opposite side until golden. Place cooked pancakes on a oven safe plate and keep warm in the oven until the other pancakes are cooked. Repeat process with remaining batter. Serve pancakes warm topped with syrup and/or fresh fruit.
*You can buy oat flour at your local health food store. Coconut flour is a good alternative option if you want a replacement. Note that you will not get a coconut flavor.
A couple weeks ago my friend and I made what some deem as the “World’s Best Pancake Recipe.” Who considers this the best pancake recipe? Who really knows. Never-the-less we made them anyway. Our pancakes turned out fluffy and golden brown, crispy on the outside and light and airy on the inside. Everything a pancake should be. Real buttermilk is absolutely key in this recipe and makes a big difference.
So is this really the best pancake recipe out there? Probably not. But these pancakes were pretty darn good!