Thursday, October 13, 2011

In Anticipation of Pumpkin Fest

I've been so excited about Half Moon Bay's Art and Pumpkin Festival, I've been baking all sorts of pumpkin treats. It took a couple of tries but I came up with a recipe for pumpkin pancakes that, if you top with Williams-Sonoma Pecan Pumpkin Butter and a little maple syrup, taste just like pumpkin pie.  I made them for friends yesterday and got rave reviews. 
3/4 cup whole wheat flour
1/2 cups all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/8 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/3 cups buttermilk 
3/4 cup canned pure pumpkin
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
Whisk dry ingredients in large bowl to blend. Whisk milk, pumpkin, eggs, oil and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; mix just until smooth (batter will be thick).
Spray large nonstick skillet with non-stick spray; heat over medium heat. Working in batches, pour a ladleful of batter into skillet. Cook until bubbles form on surface of pancakes, about 1 1/2 minutes per side. Repeat with remaining batter, spraying pan as needed.

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