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Pumpkin Pancakes with Butter Pecan Syrup

After an extended period of unusually warm temperatures, autumn has taken its inevitable hold on our weather. There’s a definite chill in the air, which requires down jackets, more so than fleecy hoodies. As usual, the kids will trick-or-treat with winter coats stuffed under their costumes this year. It won’t be long before we see our first snow.

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Despite the chilly temps, this weekend was positively beautiful. The leaves are at their peak of vibrant color and the grass is still (mostly) green. And on this gorgeous weekend, I celebrated my birthday. We began our festivities on Saturday morning with these pumpkin pancakes, drizzled in warm butter pecan syrup. Then, we ended the weekend with a full turkey dinner at a crowded table of family and friends. I gave thanks a month early, for another year of good food, good family, and good friends.

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Warm butter pecan syrup seemed like the ideal accompaniment for these seasonally perfect pumpkin pancakes. My love for butter pecan syrup is so intense, that I have made trips to IHOP for the sole reason of dipping stuff in their famous syrup. A quick search for ‘copycat’ recipes for my fave IHOP syrup revealed numerous blends of sugar with water and a variety of artificial extracts. My version takes a more natural approach, using pure maple syrup, melted butter, and non-imitation vanilla extract. Toasting chopped pecans in a bit of butter brings out the buttery-nutty flavor in this crave-worthy pancake topper.

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Pumpkin Pancakes

Slightly modified from Martha Stewart’s Pumpkin Pancakes

Ingredients

  • 2 1/2 cup all-purpose flour
  • 1/3 cup sugar
  • 4 teaspoons baking powder
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • Pinch of ground cloves
  • 2 cups milk
  • 3/4 cup pumpkin puree, fresh or canned
  • 4 tablespoons melted butter
  • 2 eggs

Directions

Combine the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg, and cloves in a large bowl.  In a separate bowl, whisk together the milk, pumpkin puree, melted butter, and eggs. Gradually pour the wet ingredients into the dry ingredients, whisking until well blended. Melt a little butter in a skillet over medium heat. Pour about 1/3 cup batter for each pancake. Cook pancakes approximately 3 minutes per side.

Makes about 12-15 pancakes

Butter Pecan Syrup

Ingredients

  • 1/2 cup pecans, chopped
  • 1 1/2 cups real maple syrup
  • 4 tablespoons butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Directions

Melt 1 tablespoon of the butter in a saucepan, over medium heat. Add the chopped pecans. Cook for about 3 minutes, until fragrant. Add the maple syrup, butter, and vanilla extract. Continue to heat over medium-low/medium heat until the butter has melted and blended with the syrup. Season with a pinch of salt. Serve warm.

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Carrot-Raisin Pancakes with Cream Cheese Glaze

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My brain is in a major fog today. I have a bit of a cold, which is making my stuffy head feel like it’s going to explode. The baby has the same cold. I’m guessing his head also feels like it’s going to explode, since he’s been sleeping even more miserably than usual. And when he sleeps miserably, we all sleep miserably. It’s unfortunate, because I could really use a good sleep right about now. If only the dog could watch the kids for a bit while I took a nap…

Instead, I’m manning my post as captain of chaos central. The baby is howling in his crib, because he doesn’t want to take the nap he so desperately needs. The other two boys are healthy (thankfully) and buzzing with their normal dose of energy. And the dog, my only hope for a babysitter, just can’t decide which side of the door he wants to be on. Oh well…guess it’s just one of those days.

In other news, I’ve been back on track with my fitness goals for four days now. My little dietary hiatus resulted in gaining back about four of the pounds I’d lost earlier in the year, but I’m refocused and ready to get myself in shape, just in time for shorts-weather. I’ve put myself back onto phase 1 of South Beach diet, which always helps to reset my dietary habits. I’ve been enjoying cheesy morning omelets, protein-packed lunchtime salads, and veggie loaded dinners, with snacks of fresh veggies, roasted garbanzo beans, part-skim cheese and pistachios in between. I feel healthier already.

But, before I jumped back on my diet plan, we brought in Easter morning with these decadent pancakes. It’s taking every bit of my self control not to whip up another batch right now…well, that and the absence of a few crucial ingredients. These pancakes combine the flavors of a classic carrot cake with the feel of traditional pancakes for a really tasty breakfast treat. You could go heavier on the sugar and carrots for a sweeter, cakier result, but for me, these are just perfect. They’ve got the right balance of flavors and sweetness to remind you of carrot cake, while still maintaining the overall feel of a breakfast pancake. A simple cream cheese icing provides the perfect finishing touch.

And they’ve got carrots in them…so they must be good for you, right??

Carrot-Raisin Pancakes with Cream Cheese Glaze

Ingredients

  • 2 cups flour
  • 1/3 cup brown sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 cups milk
  • 2 eggs
  • 2 tablespoons vegetable oil or melted butter
  • 1 1/2 cups carrots, finely grated
  • 1/2 cup golden raisins
  • Butter, for pan

Directions

Combine flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg in a bowl. Stir with a fork until the ingredients are evenly dispersed. Add the milk, eggs, and vegetable oil (or melted butter). Whisk until combined. Stir in the grated carrots and raisins. Melt a little butter in a pan over medium heat. Add about 1/3 cup of the pancake batter to the pan. Cook for a few minutes until bubbles begin to appear on the surface. Flip the pancake and cook for another minute or two on the other side, until cooked through.

Drizzle with cream cheese glaze before serving.

To make the glaze: Combine 4 ounces of softened cream cheese with about 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract. Then, add a bit of milk, a tablespoon at a time, until the glaze reaches your desired consistency.

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