Nothing says Fall like punkin' anything. I've been thinking about cooking with it for weeks now and finally got around to doing so this weekend. I'm sure the fact that EVERY food blog I've read lately has featured pumpkin recipes has had nothing to do with my thought processes. :-)
Thankfully, I was too lazy to get out of bed Saturday night when I remembered I hadn't soaked the oats in buttermilk for for our standard Oatmeal Pancakes and had to search for something new to try out. Pinch My Salt had just the homey recipe I was looking for.
I'd just bought a new bag of white whole wheat flour so decided I'd sub that for both the regular whole wheat and cake flour she used in her pancakes. They were a resounding success...yums all 'round. The recipe made 12 pancakes for us. We each ate 4 (plus 1/2 ea. of the "test meatball"...you know, the one meatball/pancake you have to try to see if it's done?), but I should have stopped at 3 max. Very filling! I'll be making these babies again for sure.
(Adapted only slightly from Pinch My Salt's blog)
1 1/2 cups white whole wheat flour
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg (I used about 1/4 tsp fresh ground)
1 cup+ buttermilk (you'll likely need more than 1 cup of buttermilk and you'll still have a thick batter)
1 cup canned pumpkin puree (not pumpkin pie filling)
2 eggs, lightly beaten
2 Tbs oil
1 tsp vanilla
2 Tbs dark brown sugar (I used 1 Tbs mild flavor molasses and 1 Tbs Sucanat)
Heat a pancake griddle to 325.
In a bowl, whisk together white whole wheat (Pinch My Salt uses 1 cup regular whole wheat and 1/2 cup cake flour) through nutmeg.
In another bowl, combine buttermilk through dark brown sugar, stirring to combine.
Add wet ingredients to your dry ingredients bowl stirring until just combined. Some lumps are fine. My batter was waaaaaay thick at this point so I added some more buttermilk.
Drop by 1/4 cupfuls onto your griddle, flipping the pancakes when the sides have started to dry out. Then cook the other side for several more minutes. Our pancakes were really thick, so make sure you give them enough time on the griddle to cook all the way through.
Place pancakes in oven at low temp to keep warm until all are finished.
Serve with whatever toppings you generally like on your hotcakes. I went for walnuts, pure maple syrup and some Greek yogurt dolloped on each. YUM.