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Pumpkin Pancakes
Introduce
Chef :
Chris GanPumpkin Pancakes
I always hesitate to label anything as “the best”, but these fluffy and delicious pancakes come pretty darn close. The warm pumpkin spice flavor is great for a fall or winter breakfast, but don’t let the season dictate when you make these. You’re an adult. Make them whenever you want. 😜
I’ve been making them A LOT. Because they’re THAT good. 🥞 😋
This recipe was modified from one that I found on allrecipes.com.
#Breakfast #Brunch #Autumn #Fall
Ingredient
Food ration :
Makes ~30 three inch pancakesCooking time :
~2 min per batch
1/4 cup
whole wheat flour
3 Tablespoons
brown sugar
1/2 teaspoon
salt
2 teaspoons
baking powder
1 teaspoon
baking soda
1 teaspoon
allspice
1/2 teaspoon
ginger
1/4 teaspoon
ground cloves
1/4 teaspoon
ground nutmeg
2 Tablespoons
vegetable oil
1 teaspoon
vanilla extract
2 Tablespoons
white vinegar
Cooking instructions
* Step 1
In one bowl, combine the dry ingredients (flours, sugar, salt, baking soda and powder, and the spices). Whisk until well combined.
* Step 2
In another bowl, mix all the wet ingredients (milk, egg, vanilla, pumpkin, oil, and vinegar). Whisk well until very smooth.
* Step 3
Pour the dry ingredients into the wet ingredients and mix gently until just moistened. Do not overmix! It’s okay if there are a few small streaks of flour.
* Step 4
Melt butter over low heat. Once the butter is fully melted and slightly sizzling (but not browning), use a large spoon to gently transfer dollops of batter to the pan.
The batter will be thick. Use the spoon to gently shape the pancakes into circles.
I prefer my pancakes to be about 3 inches in diameter, but you can make any size pancakes that you wish.
* Step 5
You’ll know when the pancakes are ready to flip once the edges firm up a little and don’t look as wet. The pancakes won’t really bubble too much, so you have to pay attention to their overall appearance and texture.
The goal is to only flip them one time. This is the best way to achieve maximum fluffiness.
* Step 6
Once they are nicely browned on both sides, transfer the fully cooked pancakes to a metal rack to cool. This will prevent them from getting soggy.
* Step 7
Look at that fluffy texture!
Once the pancakes have cooled, store them in single layers between sheets of wax or parchment paper, and refrigerate them. They can be reheated in the microwave.
* Step 8
You can serve these with a little bit of butter and maple syrup. However, they are also nice without any additional topping.
* Step 9
Tips:
🥣. To save time in the morning, combine the dry ingredients in a bowl, cover with plastic wrap, and store at room temperature. Similarly, combine the wet ingredients (except the vinegar) in another bowl, cover with plastic wrap and refrigerate overnight.
In the morning, add the 2 tablespoons of vinegar to the wet ingredients, mix well, then proceed as described above.
* Step 10
Tips:
🥣 For some variety, add chopped pecans to the batter. Or, try adding mini chocolate chips!
🥣. Contrary to what you might be thinking, you do NOT have to add the vinegar to the milk and wait for it to curdle. The recipe works fine if you just throw it in with the other wet ingredients.
* Step 11
Tips:
🥣. If you don’t have any whole wheat flour, use a total of 2 cups all purpose flour instead. The pancakes will still turn out wonderfully.
🥣 If you have buttermilk on hand, you can use it in place of the milk. If you do so, do not add any vinegar.
Note: if there is a photo you can click to enlarge it
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