It's Fall! With the change in season I start to savor the foods I haven't had all summer. Soups and stews start to whirl in my head. What do I want to make?
I fixed a Beef and Barley Soup the other night that warmed us through and through. Thick enough to stick to the ribs soup. I was going to make Beef Stew but in the end there wasn't enough beef to satisfy my two menfolk. The recipe files in my head started scanning with that soup coming to mind.
Sunday morning is pancake or waffle day in our house. My Love wasn't going to fix that though. He was planning on eggs, hash browns and sausage. Not what I was feeling the craving for. No, I wanted pancakes and pumpkin popped into my mind. So what if I had them last Sunday!
This is a wonderful recipe with the addition of Pear Compote to spoon across the top. They are moist, tender and light with lots of flavor from the spices. The recipe originated from the January 2005 Sunset Magazine. Here it is just in time for the holidays when you might have family overnight.
Pumpkin Pancakes with Pear Compote
1 Cup all-purpose flour
2 T. firmly packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 large egg
3/4 canned pumpkin
1/2 Cup milk
1/4 Cup buttermilk
1/4 Cup plain yogurt
2 T. melted butter
1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
2. In another bowl, whisk egg, milk, buttermilk, pumpkin, yogurt, and butter until well blended.
3. Stir egg mixture into flour mixture just until evenly moistened.
4. Heat a non-stick griddle over medium heat; when hot, spray some pam on the griddle. Spoon the batter onto griddle. The batter takes a little longer to cook through so don't let them over brown. Turn down the heat if needed. Turn out the pancakes and top with the pear compote and real maple syrup. (recipe to follow).
(makes enough for 2 servings)
1 pear, peeled, cored and diced, placed in a microwave bowl. Sprinkle with 1/2 tsp. cinnamon-sugar, cover loosely or with a microwave cover. Heat in microwave for 1 minute. They should be fork tender and cinnamon-sugar juicy.