Pumpkin Buttermilk Pancakes

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I love all the seasons.  Winter, Spring, Summer, and Fall, but I have to say that I absolutely adore Fall!  The beautiful changing colors of the leaves on the trees, and watching them swirl and twirl to the ground.  Pumpkin lattes, trips to the pumkin patch with our grandchildren, carving pumpkins, the scent of cinnamon, nutmeg and other aromatic spices!  Yes!!  I. Love. Fall.

Tweaking my buttermilk pancake recipe, I made these pumpkin buttermilk pancakes for breakfast this morning.  I think pancakes are one of my favorite breakfast choices (I have a few favorites).

I hope you try these fluffy and light pancakes.  They have maple syrup in the batter, and I recommend pouring some on top too!  Maple syrup and pumpkin go together like peanut butter and jelly.  Yummm!!

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Pancake Ingredients:

  • 1 1/2 cups all-purpose flour (190 grams)
  • 2 tablespoons brown sugar (28 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon kosher salt
  • 1 cup buttermilk (240 grams)
  • 1 cup pumpkin puree (120 grams)
  • 1 large egg
  • 2 tablespoons maple syrup
  • 1 tsp. pure vanilla extract
  • 3 tablespoons unsalted butter, melted (43 grams)

Instructions:

Whisk, first, six (dry) ingredients together in a large bowl.

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Whisk together buttermilk, egg, maple syrup, vanilla and melted butter in measuring cup or bowl.

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Add wet ingredients along with the pumpkin puree to the dry ingredients.  Mix until incorporated.  Don’t overmix!

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Heat skillet or nonstick pan over medium/high heat.  Add butter or oil and allow to heat.  Lower heat to medium.  Add 1/4 cup of the batter to the pan and allow the pancakes to cook until golden in color (the pancakes will bubble as they cook).  Flip pancakes and allow to cook for another minute.  Remove from pan and place on a platter.  Place in a warm oven (170° F) to keep warm until all the pancakes are cooked.

Serve while warm with butter, maple syrup, and toasted pepitas (or your topping of choice).  Enjoy!!

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I hope you make these delicious pancakes, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

 

Sourdough Pancakes

During this time of being quarantined I am having a lot fun experimenting with new recipes, and tweaking old ones.  I was given some sourdough starter about a month ago, and let me tell you, this stuff is a baker’s dream!  I was contemplating starting my own from scratch.  Searching videos and tutorials, and seeing all the Instagram posts and stories was quite frankly a bit overwhelming (to say the least!!).

When I was seeing how much of the starter needs to be discarded, I searched for recipes and ideas for using the discard, rather than throwing it away (gasp!).  If you know me than you know I do not like to waste food.  I grew up in a large family, and my mother always made leftovers, and I always made leftovers when my children were growing up.  I like to get a bit more creative these days with ways to reinvent leftovers.

I love seeing all the inventive and delicious ways to use leftovers.  My Instagram foodies and bloggers are very inspiring…Thanks guys!!

On my quest to use my sourdough discard, I came across this sourdough pancake recipe.  As I was reading the comments I immediately knew I had to make these!

I have always enjoyed going out to breakfast.  I think I actually enjoy it more than going out to dinner!  I posted my go to pancake recipe a couple of weeks ago.  Although that recipe will stay in my recipe arsenal, but this sourdough recipe is right up there.

This recipe is inspired by Tastes of Lizzy T.   Thank you so much for sharing this wonderful recipe!!

Enjoy my friends!!

Ingredients:

  • 2 cups all-purpose flour (250 grams)
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar (25 grams)
  • 1/2 teaspoon fine kosher salt
  • 1 cup sourdough starter (240 grams)
  • 1 1/2 cups milk (370 grams)
  • 1 large egg, beaten
  • 2 tablespoons canola or olive oil (28 grams)

Instructions:

Whisk flour, sugar, baking power, baking soda and salt in a large bowl.

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Add sourdough discard, milk, beaten egg and oil.  Mix until combined.

Spray griddle with cooking spray or coat with butter.  Heat griddle on medium heat.

Pour batter by 1/4 cupful on heated grill.  Cook until pancakes start to bubble.  Flip and continue process until pancakes are cooked through (about a minute).

These pancakes are so light and fluffy!  The hint of sourdough taste pairs well with pure maple syrup…YUMMM!!!

You can get creative with toppings and fillings for these gems!  I think these would make the perfect birthday waffle, loaded with sprinkles and more sprinkles!!

I hope you make these delicacies, and if you do, tag me on Instagram @goodeatsbymimi. I would love to see your pictures:)!

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Pancakes

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I think having pancakes for breakfast is a treat.  They are not something I have all the time, but when I do, I like to make these.  Everyone has their go to recipe and this one is mine.

Ingredients:

1 1/2 cups (190 grams) all-purpose flour

1 tablespoon baking powder

1/2 teaspoon kosher salt

1 tablespoon granulated sugar

1 1/4 cups (296 ml) milk, room temperature

1 large egg, room temperature

3 tablespoons (43 grams) unsalted butter, melted

Instructions:

In a large bowl, whisk together the flour, baking powder, salt and sugar.

In a small measuring cup, whisk the milk, egg and melted butter and pour into the flour mixture.  Stir just until the batter comes together.

Heat a lightly greased griddle over medium high heat.  Using a small ladle, pour batter onto the heated griddle.  Cook until golden brown.

You can serve these delicious little cakes with maple syrup and butter.  They also taste great with fresh fruit, sprinkled with a dusting of confectioners’ sugar.  Maybe add some chocolate chips or bananas?  Yummy!!

Enjoy!

I hope you make these, and if you do, tag me on Instagram @goodeatsbymimi.  I would love to see your pictures.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Zucchini Pancakes

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I have always been a lover of all things pancake!  I like banana pancakes ( and Jack Johnson music too)!!  Because I am a huge fan of chocolate, it is safe to say that chocolate chip pancakes are in my top three:).  I didn’t really want a savory pancake when I made these zucchini pancakes, and I succeeded.  Not saying a savory pancake wouldn’t be delicious because I’m sure it would, but I was in the mood for sweet and these hit the spot!  The buttermilk mixing with the baking powder made these oh so fluffy.  I’m kinda drooling right now just thinking about it! Yum, Yum! Topped with butter and maple syrup, these puffy bits of deliciousness practically melt in your mouth.  These are definitely a treat, so don’t skimp on the toppings.  Everything in moderation (wink, wink).  Please enjoy these pancakes and also, the fun pancake facts I found while searching the origin of pancakes.

Fun Pancake Facts:

  • Pancake Day is real! Shrove Tuesday (Fat Tuesday) is the holiday of feasting before Lent.
  • During Lent, people were once not allowed to eat animal products like milk, butter, and eggs. To prevent them from going to waste these ingredients were cooked into tall stacks of pancakes. They were consumed in such large amounts that this day earned the rightful name of Pancake Day.
  • Pancakes have been around for centuries as a favorite staple in many cultures’ diets. They began over 30,000 years ago during the Stone Age. Researchers have found pancakes in the stomach of Otzi the Iceman, human remains dating back 5,300 years.
  • Pancakes are found almost in every culture. It is a thin flat cake made from batter and fried in a pan or on a griddle. Batter is usually made from eggs, flour, milk or water, oil or melted butter. Sometimes batter can be made from buttermilk.
  • January 28th is National Blueberry Pancake Day.
  • September 26th is National Pancake Day.
  • Maple syrup which is often used as a topping was originally a sweet drink which was discovered by the Algonquin Indians.
  • The first ready-mix food which was sold commercially was Aunt Jemima pancake flour. It was invented in 1889 in St. Joseph, Missouri.
  • It is common in France to touch the handle of the frying pan and to make a wish while the pancake is turned, holding a coin in one hand.
  • The first pancake recipe appeared in an English cookbook in the fifteenth century.
  • World’s biggest pancake was cooked in Rochdale (Greater Manchester) in 1994, which was 15 meters in diameter, weighted three tons, and had an estimated two million calories.
  • In 2005, Celebrity chef Aldo Zilli set the world record for the highest pancake toss of 329 cm.
  • The French crêpe is thin and crispy. It is folded or rolled and heated in a sauce of sugar, butter, citrus juice and liqueur.
  • One pancake fan ran a marathon while continually tossing a pancake for three hours, two minutes and twenty seven seconds.
  • The first ready-mix food to be sold commercially was Aunt Jemima pancake flour. It was invented in St. Joseph, Missouri, in the year 1889.

Reference: Wikipedia: Fun Facts about Pancakes.

 

Ingredients:

  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons brown sugar
  • 1 ½ cups buttermilk
  • 3 tablespoons unsalted butter melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla bean extract
  • 1 ½ cups grated zucchini
  • Maple syrup and butter for serving

 

Directions:

  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.
  • In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla bean extract. Pour wet ingredients over dry ingredients, stirring until just combined. Fold in the zucchini.
  • Heat a griddle or pan to medium heat. Add butter (or you can us cooking spray). Pour about a 1/2 cup of batter onto heated skillet. Cook until the surface of the pancake has some bubbles and a few have burst (see photos) about 2 minutes. Flip carefully with a spatula, and cook until browned on the other side. Continue making pancakes until the batter is gone. Serve pancakes with butter and maple syrup…Yum!!

If you have any left pancakes left over, these freeze really well.  Wrap in plastic wrap after they are cooled.  Place in a plastic zip bag and place in the freezer.  To reheat the pancakes, microwave for approximately 20 seconds or heat in a toaster.  Enjoy!! xoxo