Pumpkin Pancakes

Pancakes are always a treat regardless of the time of the year; however, on special occasions, we can make them extra special by stuffing them, or topping them with berries and other fruits cooked right in to the pancakes. These Pumpkin Pancakes are so hearty and good. Spiced with cinnamon and a pinch of ginger, you can eat these, as is – without syrup, butter, eggs, bacon, nothing I tell you. However, with ham, sausages, eggs and other goodies on the holiday breakfast table, these will be very welcome.

I would recommend making the pumpkin puree a day head to cut down on cooking time, however, bring it up to room temperature before cooking. Actually, fluffy pancakes benefit greatly from the batter being warmer than room temperature.

INGREDIENTS

  • Pumpkin Pancakes (Photo by Cynthia Nelson)

    1 ¼ cups pumpkin puree (recipe follows)

  • 2 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • ½ heaped teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 2 heaped tablespoons sugar
  • 1 pinch fine table salt
  • Whole milk
  • Vegetable oil

For pumpkin puree:

  • 1 pound peeled and de-seeded pumpkin cut into 2-inch pieces
  • 2 teaspoons oil

DIRECTIONS

For pumpkin puree:

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper. Add pumpkin, toss with oil to coat, spread in an even layer and bake for 15 minutes.
  3. Puree and set aside to cool completely before using.

For pancakes:

  1. Mix together the flour, baking powder, cinnamon, ginger, sugar and salt.
  2. Add pumpkin puree and enough milk to make a batter of dropping consistency. Cover and set aside for about ½ an hour, or, you can immediately make pancakes.
  3. Heat pan over medium heat, drizzle a little oil or melted butter in pan, pour batter to make small or large pancakes. Cook until bubbles and holes appear on the surface, flip with a flat spatula and cook the other side until done (it will be easy to lift from the pan). Place on wire rack and repeat until all the batter is used up. Serve warm.

NOTE

  • The batter can be made a day or 2 ahead but it must be brought up to room temperature and warmer before

Breakfast Casserole

Holiday meals are all about sharing, that’s why one-pot dishes are ideal. Such is the case with this breakfast casserole that has breakfast favourites such as eggs, bacon, cheese and potatoes. Oh, there’s a vegetable too! Bake up this treat and bring it to the table bubbling hot; serve with lots of thick-cut crusty bread.

INGREDIENTS

  • Breakfast Casserole (Photo by Cynthia Nelson)

    8 – 10 rashers of streaky bacon

  • 2 pounds potatoes, peeled and cut into 1-inch pieces
  • 2 cups sliced onions
  • 4 cups young thick leaf callaloo/spinach, pat dry
  • 8 eggs, room temperature
  • 2 cups grated cheese – cheddar, mozzarella or your preference

DIRECTIONS

  1. Preheat the oven to 400 degrees F.
  2. Brush an 8 x 8-inch baking dish with oil and set aside.
  3. Cook bacon and reserve the grease; cut bacon into 3-inch pieces and set aside.
  4. Sauté potatoes in bacon drippings/grease; do the same with the onions seasoning both the potatoes and onions with salt and pepper to taste.
  5. Spread the potatoes in an even layer at the bottom of the dish followed by the onions.
  6. Add the spinach in an even layer over the potatoes and onions.
  7. Beat the eggs and season lightly with salt and pepper. Pour the eggs over and around spinach.
  8. Top with cheese and assemble bacon pieces on top of cheese.
  9. Bake for 20 minutes. Serve hot or at room temperature.

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