For decades, our house was a Bette’s-pancakes-only zone. Why introduce anything less than perfection into our weekend routine?
So I have no idea why, in October 2003, my mom felt moved to clip this pumpkin pancake recipe from Bon Appétit– but ho boy, I am so glad she did.
Like our Bette’s favorites, these bad boys fluff up beautifully in the pan–no dense, bisquick pancakes allowed in this house. But whereas our standard homemade pancakes are an excellent blank slate for any kind of summer fruit (or, ahem, lots of chocolate chips), these beg to be topped with walnuts or pecans and maple syrup. They feel just right on a cold weekend morning– or, you know, any day of the quarantine week.
I promise these are easy– so ditch the mix and make your pancakes from scratch.
Previously:
One year ago: Paris Food Guide (for some armchair travel in this time of social isolation)
Two years ago: Roasted Blood Orange Compote
Three years ago: How to Reduce the Bite of Red Onions
Four years ago: Truffled Kettle Corn (pairs well with Tiger King)
And for my Australians:
Six months ago: How to Pick and Store the Best Tomatoes
One and a half years ago: Homesick Californian Fish Tacos
Two and a half years ago: Plum Clafoutis (from a sunny summer in the South of France)
Three and a half years ago: Green Papaya Salad
Pumpkin-Walnut Pancakes
Serves 4 people generously
Adapted from Bon Appétit
Ingredients
1 1/4 cups (295ml) buttermilk, at room temperature if possible
3/4 cup (215g) canned pumpkin puree
4 large eggs, separated
1/4 cup (55g) sugar
3/4 teaspoon (4ml) vanilla extract
1/4 cup(56g) butter
1 1/3 cup (160g) cake flour (for extra fluffiness, but if you don’t have it, all-purpose is fine)
1 3/4 teaspoon pumpkin pie spice (or 1 teaspoon cinnamon and a few big pinches of nutmeg, allspice, and cloves)
1 teaspoon (4g) baking soda
1 teaspoon (4g) baking powder
1/2 teaspoon (3g) salt
1/2 cup (a few handfuls) walnuts
Real maple syrup, to serve, because we are not monsters
Instructions
Whisk buttermilk, pumpkin, egg yolks, sugar, and vanilla in medium bowl to blend; whisk in melted butter.
Mix together the flour, pumpkin pie spice, baking soda, baking powder, and salt in large bowl to blend.
Add dry ingredients to buttermilk mixture and whisk to combine.
Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gently fold whites into batter just until no large white streaks remain.
Lightly oil or butter heavy large skillet set over medium heat. Working in batches, pour batter by 1/3 cupfuls onto skillet. Sprinkle with walnuts and cook until bubbles form on top, about 1 1/2 minutes. Turn pancakes over and cook until second sides brown, about 1 minute. Transfer pancakes to plates. Serve with maple syrup.
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