There seems to come a time in many bloggers’ careers where they have a lapse between posts, then a bigger lapse, then a huge lapse… and then comes The Post. The Post, drenched in guilt, apologizes for the absence. It explains what the heck is going on. It promises to do better.
This is kind of The Post. Though I don’t think an apology is in order, because I’m not delusional enough to think that any of you wonderful readers have been on pins and needles waiting for my next post … but if that happens to be the case, my gosh, I love you – and indeed, I am sorry.
Pumpkin frickin’ pancakes. I’ve been trying to perfect the recipe for years.
Last year, I probably made ‘em a dozen times – they were decent, even good, but none were the perfect pumpkin pancake.
This year, I thought I’d be starting the process all over again, when lo and behold – the very first version I concocted were fabulous! So either I completely lucked out, or my standards have lowered greatly.
Either way, I think you’ll love these delicious-spiced pumpkin pancakes that taste just like Fall is supposed to – with just plain old maple syrup, or made truly decadent with Buttermilk Caramel Syrup and toasted hazelnuts.
Please pass the Stairmaster.
Pumpkin Pancakes with Buttermilk Caramel Syrup and Toasted Hazelnuts
Author: Kitchen Treaty
Recipe type: Breakfast
Yield: 10 4-inch pancakes
- 1 cup all-purpose flour
- 1 cup whole wheat flour (can substitute another cup of all-purpose flour)
- ¼ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 teaspoon pumpkin pie spice
- 1¼ cups milk
- 2 eggs
- ⅔ cup pumpkin puree (canned or homemade)
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- Spread the hazelnuts on a cookie sheet, and toast at 350 degrees for about 10 minutes, or until fragrant and toasty brown. Set aside.
- In a large bowl, mix together the flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Microplane zester + whole nutmeg. Add these to your Christmas list now – you need them in your life.
- In a medium bowl, whisk together the milk, eggs, pumpkin, vanilla, and melted butter.
- Whisk the wet ingredients into the dry ingredients. Mix just until incorporated, being careful not to overmix.
- Make the pancakes! Using a ⅓ cup measure, pour the batter onto a buttered griddle or into a large frying pan. They’re ready to flip when they start to look a little dry around the edges, and the edges are starting to form little bubbles. Cook on both sides until cooked through.
- Top with butter and Buttermilk Caramel Syrup, then sprinkle with ten or so hazelnuts per serving.
Originally published on The Hazel Bloom November 20, 2010. Updated and posted on Kitchen Treaty November 5, 2012. More about this
Well, it’s official. I am, 100%, without a doubt, absolutely NOT allowed to make anything like this again until mid-June, AFTER our wedding. I’m trying to lose weight, not tempt myself into gaining 5 pounds in one sitting.
Because this stuff? This Buttermilk Caramel Sauce? This is tasty stuff. It’s also known as Buttermilk Syrup, but really it’s a caramel sauce in my book. Folks do serve it over pancakes and french toast for breakfast, but I think it’s going to remain a dessert-only ice cream sauce for me.
It’s rich, sweet, buttery, and has the teeniest hint of tanginess… and served warm over a couple scoops of homemade vanilla ice cream? I need some plain celery and four hours on the elliptical machine, stat.
But you – I’m sure you have more self control than I do. So go ahead, make this for your friends, your family, yourself. And enjoy.
I’ll just be here on the elliptical gnawing on a stalk of celery.
(My guy awards this recipe TWO Grunts Up. “It was tasty, and I wanted more!”)
Buttermilk Caramel Sauce
Author: Kitchen Treaty
Recipe type: Dessert
Yield: 2 cups
- 1½ cups white sugar
- ¾ cup buttermilk
- ½ cup unsalted butter
- 2 tablespoons dark corn syrup
- 1 teaspoon baking soda
- Pinch of salt
- 2 teaspoons vanilla
- Mix together the sugar, buttermilk, butter, corn syrup, baking soda and salt in a medium to large saucepan (a larger saucepan is important, as the mixture will foam up).
- Cook over medium heat, stirring frequently, until the mixture begins to simmer.
- As soon as the mixture starts simmering, set the timer for 7 minutes.
- Continue cooking (it’ll start boiling soon), stirring frequently. The mixture will gradually become a light amber color as the sugar caramelizes.
- When the timer goes off, remove from heat and stir in the vanilla extract.
- Let cool slightly, then serve over ice cream (or if you really want to go the breakfast route: Pancakes, waffles, french toast, fruit, you name it.)
- The sauce thickens as it cools, but it should still be pourable. If it gets too thick, just set the container in some warm water or microwave for a few seconds to thin it.
Slightly adapted from Allrecipes.com.
Originally published on The Hazel Bloom April 8, 2010. Updated and posted on Kitchen Treaty November 6, 2012. More about this