Every year In October, I buy small sugar pumpkins or pie pumpkins to save for Thanksgiving pies. For some reason pumpkins disappear from markets and farm stands after Halloween. I am always perplexed by this phenomenon. But who to tell? If anyone knows who is in charge of pumpkins, please let me know so I can lodge a complaint. I have learned to stock up on pumpkins in October and use them through the winter season. I make lots of delicious dishes with these perfect small pumpkins: Pumpkin soup, pumpkin bread (really a cake in a loaf shape), pumpkin cookies, spiced pumpkin soufflé and pumpkin pancakes. Here is my Pumpkin Pancake recipe made tastier by the addition of some of my Apricot Orange Jam.
Makes 8 to 10 pancakes
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg, or freshly grated
- 1 cup milk
- 6 tablespoons pure pumpkin puree (not pumpkin pie filling)
- 3 tablespoons melted unsalted butter
- 1 egg
- 2 tablespoons Bonnie’s Apricot Orange jam
- 1 tsp vanilla extract
- Zest of one orange
- Bonnie’s Nuts & Honey, for serving
- Orange segments for serving
- A dollop of Vanilla yogurt (optional)
In a bowl whisk together: flour, baking powder, salt, and spices.
In a separate bowl, whisk together: milk, pumpkin puree, two tablespoons of cooled butter, egg, Apricot Orange jam, vanilla and orange zest.
Add the dry ingredients to the liquid ingredients and mix briefly, just until all the ingredients are incorporated. Avoid over mixing for light airy pancakes.
Place a skillet over medium heat and add one tablespoon of butter. Heat skillet until a drop of water sizzles. Pour about 1/3 to ½ cup batter for each pancake. Cook pancakes about 2-3 minutes per side or until the pancakes puff up and lift easily from the pan. Serve with Bonnie’s Nuts & Honey, the yogurt, and all the desired fixings.