Let them eat Pancakes, I say!
Pumpkin Pancakes to be exact!
I know, I know…pancakes are not considered healthy food.
Especially if said pancakes are in a stack of three with a pat of butter melting on top and maple syrup oozing down the sides.
BUT,….. my reasonable healthy conscience screams out.
Light airy Pancakes go in your mouth and directly to your hips.
True, but what if you are craving pancakes and the thought of pumpkin pancakes are just too much to resist….
The question is what does one do when they can’t do anything, but sit in a chair with their broken foot propped on a chair?
They dream about pancakes.
Dripping in butter and pure maple syrup drizzled over them.
Served with a slice of country ham, pork sausage or thick sliced bacon and you can have a party.
I can’t resist.
I give in to my impulse.
So it was a no brainer when the Captain asked what I wanted to have for dinner….
I don’t know about you but as the weather cools down, I love to have breakfast for dinner.
Oh, my…let me correct that.
Anytime….. I like breakfast for dinner.
I wheeled my little scooter into the kitchen, being careful to lock my wheels while I balanced on one leg.
The Captain became my sous chef as he pulled the ingredients as I called them out to him.
I mixed up the pumpkin pancakes and sat the batter aside.
You really need to let the batter sit, allowing the ingredients to meld together.
I used my 1/4 cup measure to scoop the batter onto the griddle, while the Captain said he would toss the country ham in my cast iron skillet.
My dear readers, I can’t tell you how light and fluffy these pancakes are and how much we enjoyed this breakfast for dinner meal.
So when you feel the urge to bring Fall into your pancakes by adding pumpkin to the batter…please try this recipe.
I guarantee you will like them.
Tomorrow is another day to watch for healthy foods, Tonight we splurge.
- 1 1/2 cups buttermilk
- 1 1/2 cups pumpkin puree
- 1 large egg
- 2 tbsp melted salted butter
- 2 cups all-purpose flour
- 1/3 cup brown sugar, packed
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 tsp salt
- Stir the dry ingredients into the pumpkin mixture just enough to combine.
- While you let the batter sit, heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. You can use thick batter and spread it out using the back of a spoon, This will make the THICKEST pancakes you will ever have! If you want to thin the batter, add a little bit of buttermilk at a time, mixing in until the batter reaches a thinner consistency.
- Cook each pancake until the top has bubbled and the edges have browned and then flip. Cook on the other side until it's browned. Serve hot. If the pancakes are thick they
- I like to use two bowls.
- In the first bowl, mix the buttermilk, pumpkin puree, egg, and melted butter.
- In another bowl, mix the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt
- Stir the dry ingredients into the wet ingredients this is very important...but do not over mix.
- Set the bowl aside to allow the batter to sit.
- Meanwhile, heat the griddle using a medium heat.
- I like to spray my griddle with a bit of cooking oil
- Using a 1/4 cup measuring cup, pour batter onto hot griddle
- Resist the urge to flatten the pancake with spatula allowing it to spread naturally and bubble up as it cooks, checking the sides for doneness also.
- Gently flip the flap jack being careful not to flatten with spatula.
- This will make the lightest fluffiest pancakes that literally melt in your mouth.
- Top with a pat of butter and pure maple syrup.
- If your batter appears to be too thick or thicker than you prefer, add a little bit of buttermilk to thin just a bit.