For a weekend breakfast, these Whole Wheat Pumpkin Pancakes are a sure winner. They're light and fluffy like a typical buttermilk pancake and spiced with the warmth of ginger. To make them extra special, I sometimes serve them with Maple-Cream Cheese Drizzle.
Whole Wheat Pumpkin Pancakes
makes 24 - 10cm pancakes
adapted from Dietitians of Canada
130g/1 cup whole wheat flour
130g/1 cup all-purpose flour
40g/3 tbsp packed brown sugar
2 tsp baking powder
1 tsp baking soda
1-1/2 tsp cinnamon
1 tsp allspice
3/4 tsp ground ginger
1/4 tsp table salt
240ml pumpkin purée
2 tbsp flavourless vegetable oil plus more for the pan/griddle
In a large bowl, combine the flours, sugar, baking powder, baking soda, spices and salt.
In another bowl, whisk together the egg, buttermilk, pumpkin purée and vegetable oil. Add to the flour mixture and stir until all of the dry ingredients have disappeared. The batter will look a little lumpy.
Heat a griddle or non-stick skillet over medium heat. Brush lightly with oil. For each pancake, pour about 45ml batter onto the pan/griddle and cook for about 2-3 minutes or until bubbles start to appear on the surface and the edges start to look dry. Flip and cook until golden brown, about another 2 minutes. Repeat, oiling the pan and adjusting heat as necessary between batches.
Maple-Cream Cheese Drizzle
125g cream cheese, at room temperature
60ml real maple syrup, preferably grade "B"
With a hand mixer or in the bowl of a stand mixer, beat the cream cheese on medium until light and fluffy. With the mixer on low, slowly add the maple syrup, mixing until incorporated. It will be the consistency of a thin spread. Microwave for 20-30 seconds or until slightly warm and pourable or add more maple syrup for a thinner consistency.
Whole Wheat Pumpkin-Walnut Muffins, adapted from a recipe in one of my new, favourite cookbooks, Modern Jewish Cooking by Leah Koenig, is another favourite for breakfast or snacks. I replace the chocolate chips with chopped walnuts but otherwise follow the original recipe to make these delicious muffins.
Flavoured with cinnamon and nutmeg, they're relatively low in fat, owing most of their moistness to the pumpkin. I like to top them with a little turbinado sugar for an extra, sweet crunch. They're best served the day they're baked but they do reheat nicely in the oven or microwave.
And to finish off the can, "Real Pumpkin Spice Latte", from Bon Appetit. The recipe for the latte base starts with a spicy concoction made with cinnamon sticks, whole cloves, fresh ginger and water, which is then cooked with the pumpkin purée, and enriched with sweetened condensed milk, maple syrup and cream.
It makes a large amount but it keeps well in the fridge and can also be frozen. Just heat it up and stir it into freshly brewed espresso and add some hot milk to finish.
Pure pumpkin indulgence you can enjoy any time.
It's all gone now...time for a new can and some new recipes!