Pumpkin Pancakes

I picked up a locally grown sugar pie pumpkin at the market for $1.49 and decided to make pumpkin puree for pancakes. The pumpkin would have yielded about 5 cups of puree so I cut it in half and wrapped up one part for another recipe. What I forgot to mention is the decision to make pumpkin pancakes took place at about 10:00am Saturday morning and based on my hunger level I was forced to find a quick method for making pumpkin puree. I am happy to report that things worked out perfectly and this recipe will blow your socks off especially if you love pumpkin pie like me!

Method for making quick pumpkin puree:

Peel pumpkin and chop into 1x1" cubes. Steam on stove top until soft, about 10 minutes. Puree with a food processor or hand held blender in a bowl. Set aside until you are ready to use. You can freeze the puree until you are ready to use or if your pumpkin yields more then your recipe requires. 

The traditional method for making pumpkin puree is to cut the pumpkin in half, scoop out seeds and stringy fiber. Roast in oven cut side down in water until soft about 90 minutes. Scoop out flesh and puree with a food processor or hand held blender.

Recipe adapted from "First Look, Then Cook"

• 1 1/4 cups all-purpose flour
• 6 tbsp brown sugar
• 2 tsp baking powder
• 1 1/4 tsp allspice
• 1 tsp cinnamon
• 3/4 tsp salt
• 1/2 cup coffee cream + 1/2 cup water (or 1 cup whole milk)
  
• 3/4 cup pumpkin puree (fresh or canned)
  
• 3 large eggs
• 2 tbsp canola oil
  
• 1 tsp vanilla extract

1. Sift together first 6 ingredients in a large bowl. 
2. Whisk milk, pumpkin, eggs, oil and vanilla in a medium bowl. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).
3. Preheat oven to 200°
4. Heat a non-stick pan over medium-high heat for about 5 minutes. Spray with cooking oil or butter. Pour batter by 1/4 cupfuls into hot skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 2-5 minutes. Flip over and cook for another 2-5 minutes or until they are cooked and nicely browned.
5. Stack pancakes on a oven safe plate and keep warm in the oven while you finish cooking up the remaining pancakes. 
6. Serve with maple syrup. 

Tip: This recipe yields about 14 pancakes so if there are only 2 of you like Mike and I you can save half of the batter in the fridge to cook up the next day.