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Pumpkin Round One

I haven’t been able to get my hands on pie pumpkins yet and it is driving me crazy! So I caved and opened up a can that I had lying around yesterday and made these babies. I have other pancake recipes but I was lacking some kitchen staples so I liked the simplicity of this recipe before I threw them in the pan though I did add a bit of sugar. As a preference I do prefer caker pancakes but these were pretty yummy with a bit of butter on top. I even had enough for leftovers and that became dinner tonight 🙂 

Best Pumpkin Pancakes: (From Heather Christo Cooks)

1 cup flour
1 tsp salt
1 tsp baking soda
1 1/3 cups buttermilk
¾ cup pumpkin puree, (canned is fine, make sure it is not pumpkin pie filling!)
1 egg
2 Tbs melted butter

Preheat a griddle or pan to 375 degrees.

Combine all of the dry ingredients in a bowl.

Make a well in the center of the dry ingredients and add the buttermilk, pumpkin, egg and melted butter.

Combine well until you have a smooth batter.

and that is it!

Now… what did I do with the rest of the left over pumpkin?  I made apple spice pumpkin chocolate chip loaf 

This made a ton! 
Do you ever get halfway through a recipe and think there is no way this is going to work?

I had that feeling right about here: 
It was just too runny but it all worked out. Everything was super moist… Housemates agree. I plan on giving more of it out later this week. So hopefully I’ll get good responses.

I made a few adjustments…

(baked) pumpkin chocolate chip loaf (From the Twisted Chef


3 1/4 c. flour, sifted (I had one cup whole wheat, some flax seed and the rest white)

2 tsp ground cinnamon

1/2 tsp freshly grated nutmeg

1/2 tsp group allspice (I used ground cloves)

1/2 tsp ground ginger

2 tsp baking soda

2 tsp salt

1 3/4 c. pumpkin purée (one 15 oz. can)

1 c. vegetable oil

3 c. sugar (I used 2 c. white & 1 c. coconut blonde sugar)

4 eggs (I used 2 eggs and 2 egg whites– this was just convince for me)

1 tsp vanilla extract

2/3 c. water, room temperature

1 1/2 c. chocolate chips (I used half white & half semisweet chocolate chips)

Preheat your oven to 350 F.  Spray two 9 inch loaf pans with non-stick spray.  Set aside.

In a medium bowl, whisk together the flour, cinnamon nutmeg, allspice (cloves), ginger, baking soda and salt.  Set aside.

In another, larger bowl, whisk together the pumpkin purée and the oil until combined.  Add the sugar(s) and whisk again.

It’ll thicken nicely – now add in the eggs, one at a time, whisking after each addition, and the vanilla.  Add the water and whisk until combined.  Grab your rubber spatula and stir in the chocolate chips. *add a large apple (peeled, cored, diced, sautéed) to the batter as the same time as the chocolate chips.

Gently fold in the dry ingredients – try not to overmix.

Divide the batter between the two loaf pans.  Gently tap the pans against the counter – it’ll remove any air bubbles and level out the top of each loaf.


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