Chrysta 10 min. 15 min.

        

 

My friend (and partner on DishingOnMovies) Dale  told me that in his household, they integrate pumpkin into one drink, meal, or snack everyday for the entire month of October.  This is their 4th year doing this pumpkin challenge, but instead of joining them in their 30-days-of-Pumpkin, I decided just to dip my toe, so to speak, into the pumpkin challenge.  This year, I’m settling for really good recipes that feature an ingredient I hardly ever work with.

Why I’ve never worked with this vegetable is because, in the American South where I was raised, we largely eat sweet potatoes as our go-to orange all-purpose Fall vegetable.  What kind of pie decorates our Thanksgiving Table?  Sweet Potato, not pumpkin.  In fact, it wasn’t until I was into my 20’s that tasted pumpkin pie.

To kick off a month of pumpkin inspired recipes, I began with Buttermilk Pumpkin Spice Pancakes.  And, to up the delicious factor, I topped them with bacon lardons and finished wish a dusting of cinnamon and pure maple syrup from my client’s maple tree.

 

Recipe:  Buttermilk Pumpkin Spice Pancakes with Lardons

This recipe yields about 6 4.5″ diameter pancakes and is easily doubled.

Ingredients

  • 1 C + 2 tbsp all purpose flour
  • 2 tbsp sugar, granulated white 
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • 1 C buttermilk
  • 1 large egg
  • 5 tbsp of pumpkin puree
  • 4 tsp pumpkin pie spice (alternatively, 1 tbsp cinnamon, 1 tsp nutmeg)
  • 3 tbsp vegetable oil or melted butter
  • 1 tsp vanilla extract

 

Directions


Fry up your bacon lardons and set aside (if you’re into bacon.)  Not sure what that is or how to do it? Click here.


To make the pancakes:

1. Combine the Dry Ingredients: Mix flour, sugar, salt, spices, baking powder and baking soda together in medium bowl.

2. Combine the Wet Ingredients:  In a separate bowl, mix eggs, buttermilk, pumpkin puree, vanilla extract, and oil/butter together.

3.  Mix Wet and Dry Ingredients Together: Add the wet ingredients into the dry ingredients.  Stir just until combined:  the batter should have lumps in it.  Baker’s Note:  Do not beat until smooth as this will overmix the batter.

 

4.  Heat Skillet:  Turn stove onto medium heat.  Lightly grease pan or skillet with a teaspoon of melted butter/oil or a baking spray.

5.   Ladle the Batter:  Drop 1/3 cup of batter onto heated pan/skillet.  Use the backside of the measuring cup to help even out the batter into a nice circle.

6.  Cook ’til you get Bubbles, Flip:  Cook your pancake until bubbles begin to form on surface of the pancake, which takes about two minutes.  Then, using a spatula, flip the pancake over onto the other side.  Cook another 2 minutes, or until the pancake is golden brown.

  • **Tip:  If you are making multiple pancakes, you can keep them warm in a 200 degree oven until all the pancakes are finished**

 

7.  Plate and Devour: To serve, sprinkle cinnamon onto the plate, and then place two pancakes on top of one another.  Sprinkle your bacon lardons on top of the pancake, drizzle some maple syrup over everything, and devour.

 

 

Wishing you could taste this!!