Last week was pasta week here at How to Eat. This week is all about the pumpkin. We are feeling pumpkin HARD.
While the sheer volume of pumpkin recipes might be breaking the internet right now, we will not stand idly by! We want in.
Winter squash is full on in-season and it’s cheap. So buy some! I made my own pumpkin purée for the first time and it’s so easy and worth it. My pumpkin, which cost $1.29, made about 3 cups of purée, which is equivalent to roughly one large can (796mL) of pumpkin which sells for $3.99. Do the math! Just be sure to stay away from Halloween pumpkins, they’re not intended for cooking. Oh and package your leftovers in sleek little freezer bags (see below) for future pumping deliciousness.
Dara and I left the kiddos at home this past weekend and met for brunch. And by brunch I mean breakfast at 9:00am. The brunch timeline is little different post baby. Only by 5 or 6 hours :o. We shared an order of the pumpkin pancakes (in addition to many other delicious things) at Emma’s Country Kitchen and whoa nelly they were good. Time for a little game of ‘recreate your restaurant meal at home’!
This recipe is as easy as any pancake recipe with just a few added flavour bombs to give it a real pumpkin pie feel. They were perfect on my very first round of testing, too. If you want to get really authentic, add some roasted walnuts with toffee and whipped brown butter (I know!!!).
Happy pumping everything season!
Erin
Pumpkin pancakes and pumpkin purée
Serves | Makes 6 pancakes |
Prep time | 10 minutes |
Cook time | 10 minutes |
Total time | 20 minutes |
Website | Adapted from Food.com |
Ingredients
- 1 ¼ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon (or a pinch) ground cloves
- 1 cup milk (any kind)
- ½ cup pumpkin puree
- 2 tablespoons butter (melted)
- 2 tablespoons brown sugar
- 1 large egg
Pumpkin Purée
- 1 pie pumpkin
Directions
1. | In a small bowl whisk together flour, baking powder, salt and spices. |
2. | In a medium bowl, whisk together milk, pumpkin, butter, sugar and egg. |
3. | Fold dry mixture into wet mixture until just combined. It will be lumpy. |
4. | Heat non-stick frying pan over medium heat. Drop roughly ⅓ cup of the batter into the pan for each pancake. Cook for approximately 3-4 minutes, flipping halfway through once bubbles start forming around edges. |
5. | Serve with butter and maple syrup. Freeze leftovers up to 3 months. |
Pumpkin Purée | |
6. | Remove stem from pumpkin and cut in half from top to bottom. Remove seeds (use kitchen shears or a sharp knife to detach any stringy bits). Place pumpkin halves cut side down in a microwave safe dish and cover with plastic wrap. Microwave on high for 10-12 minutes. Allow to cool enough to handle and remove flesh. Process with a hand blender or food processor until smooth. |
7. | Freeze any extra puree in small freezer bags for up to 6 months. |
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pumpkin puree says
is easier than I thought, a good snack like that would never go wrong, could we try to do with another product? would like