Tag Archives: Pancakes

German Apple Pancakes

pancake overhead

Hi Friends! Head on over to Newly Wife to check out my latest guest post: German Apple Pancakes. Not only are these pancakes super easy to make, they’re the perfect way to incorporate some freshly picked apples into your breakfast and savor the bounty of autumn.

In other news, I just got back from my trip, and I hope to share some photos from Paris and Germany soon!

Spiced Pumpkin Pancakes

pumpkin pancakes

Three years ago I had never heard of pumpkin pancakes. Slowly, though, they’ve been trickling into my world. First it was a friend at college who made them for Laura’s annual pancake birthday breakfast (two breakfasts were enough to declare it an annual event, right?). Next it was discovering the pumpkin pancake mix and pumpkin butter at Trader Joe’s—apparently pumpkin pancakes were popular enough to warrant their own ready-made mix at everybody’s favorite grocery store. And now my Facebook News Feed is enlightening me (as it does in areas of national weather, sports and season finales) on the public opinion towards pumpkin pancakes: they can’t get enough of them.

Last Saturday morning I made Spiced Pumpkin Pancakes using the leftover pumpkin puree from my recent pumpkin exploits. While these pancakes aren’t nearly as simple to make as the TJ’s pumpkin pancakes, the extra effort returns tenfold in flavor and texture. If you think of these pancakes as a seasonal treat, you won’t mind pulling out your electric mixer to whip the egg whites. And whipping the egg whites is worth it: you won’t get a pancake this tender, fluffy or light any other way.

Note: The original recipe calls for all white flour, but I substituted some of the white flour with whole wheat flour, as indicated in the recipe below. If you don’t have pumpkin pie spice, use a mixture of the fall-flavored spices you do have, such as cinnamon, ginger, nutmeg, cloves, cardamom or allspice.

Ingredients

¾ cup whole wheat flour
½ cup unbleached white flour
3 tablespoons sugar
2-3 teaspoons pumpkin pie spice (or a mixture of cinnamon, ginger, nutmeg, cloves, cardamom or allspice)
¾ teaspoon salt
1? cups whole milk
¾ cup canned pure pumpkin (or homemade puree!)
4 large eggs, separated
¼ cup (½ stick) unsalted butter, melted
1 teaspoon vanilla extract

Butter for cooking the pancakes
Pumpkin butter or maple syrup to serve with pancakes

Make the Pancakes

Whisk first 6 ingredients (whole wheat flour through salt) in a large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter, and vanilla in a medium bowl and mix well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using an electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions.

Heat large skillet over medium heat. Melt 2 teaspoons of butter in the pan and swirl to grease entire surface. Working in batches, pour batter by ? cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1½ minutes per side. Repeat with remaining batter, brushing skillet with butter between batches. Serve with pumpkin butter or maple syrup.

Recipe from The Bon Appetit Fast Easy Fresh Cookbook (p 496).

Forget Blueberries, I’ll Take Raspberries in My Pancakes

raspberries

Blueberries may be the classic adornment for pancakes, but thanks to Sam, I discovered my new pancake companion of choice: raspberries. This very photo is a testament to the sheer brilliance of putting raspberries in pancakes: all the pancakes were consumed before I had an opportunity to snap a picture. Enclosed in their tender, nutty pancake cloak, the warm raspberries are simultaneously tart and sweet and need nothing else–no butter, no syrup. When you have your weekly pancakes this Saturday morning, don’t default to blueberries. Give raspberries a chance and you just might find yourself saying, “Forget blueberries, I’ll take raspberries in my pancakes.”

*We find it works better to break the raspberry into pieces before adding it to the pancake, otherwise it will stick halfway out of the batter and burn when you flip the pancake.