Since it is fall I have been enjoying everything pumpkin spiced from pumpkin spiced lattes to pumpkin bread. So in the spirit of the fall season I decided to tweak my favorite pancake recipe to make it pumpkin spiced. I made minor changes and topped the pancake with candied walnuts. These need a little longer to cook, but I hope you enjoy them as much as I did.
Candied Walnuts
-1 cup halved walnuts
-1 tablespoon of butter
-1/4 cup brown sugar
Toss all ingredients on a medium heat skillet. Cook for about 5 minutes (make sure to keep turning them so they don't burn).
Makes 6-8 pancakes | Prep time: 10 min. | Cook time: 6 min per pancake
Dry Ingredients
-1 cup regular white flour
-2 teaspoon (tsp) brown sugar
- 1/2 tsp salt
-1/2 tsp of baking powder
-1/4 tsp of baking soda
-1/2 teaspoon nutmeg
-1/2 teaspoon cinnamon
-1/4 teaspoon cardamom
-1/4 teaspoon allspice
-1/4 teaspoon clove
Wet Ingredients
-1 egg
-1/2 cup of pumpkin puree
- 2 tablespoons of unsalted butter (I've also used salted)
-3/5 cup of buttermilk
-1/4 cup of milk
Optional: candied walnuts, chocolate chips (didn't try this, but I think it would taste amazing)
Mix the dry ingredients with a whisk. Mix melted butter,egg yolk, and pumpkin puree in a separate bowl. Mix milks and egg white in a third bowl. Once they have all been mixed in separate bowls, mix all ingredients together with a whisk. Make the pancakes on a griddle on medium heat. Cook pancake until bubbly on top and golden on the bottom and then flip and cook until pancake is golden on both sides.
Optional: Add olive oil to griddle for crispier pancakes.
p.s. Don't forget to pair these pancakes with some mimosas! (maybe an apple cider flavored mimosa!)
No comments:
Post a Comment