Tuesday, November 30, 2010

Pumpkin 'Pie-Cakes'

Good evening everyone! It's Tuesday and it's beginning to feel a lot like winter out there. It snowed (lightly) for nearly the entire day today. Thankfully, there wasn't anything to be had for accumulation but the fact that those nasty little white snow flakes were in the air was enough to bring the ugly thought of winter into your mind. On nights like tonight, all you really want is something warm and comforting - something to fill you up and leave you content. Two weeks ago, Maggie came across a recipe that seemed like it was sure to do just that - leave you full and content. Unfortunately (for her) we had the Thanksgiving themed week of recipes and then a week off from the blog. She has been patiently waiting to unleash this creative little dish for two weeks now - I can't hold her back any longer - I'll turn it over to Maggie so she can finally share her dish: 

The Recipe: Pumpkin Pancakes With Cinnamon Brown Butter
Original Recipe Found In:  Taste of Home Magazine-October/November 2010

What You'll Need: 

1/2 Cup Butter (Cubed)
1/4 Cup Maple Syrup
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ground Nutmeg
1/2 cup Chopped Pecans (Toasted) 
1 1/2 cups All Purpose Flour
2 Tablespoons Brown Sugar
2 Teaspoons Baking Powder
1 Teaspoon Salt
2 Eggs
1 1/3 Cups 2% Milk (2% Preferred, Can Be Substituted For Any Form) 
3/4 Cup Canned Pumpkin 
1/2 Ricotta Cheese

Hi everyone!  Hopefully you got to spend some time with your loved ones during the last week.  Our mini five day vacay was filled with delicious food and we got to see both of our families, which was wonderful.  This recipe comes off the heels of any Thanksgiving dinner.  If you happened to make pumpkin pie, which we did, and there was extra canned pumpkin - this recipe is for you!  Not only do you get to use leftover items, but you make a very warm and filling breakfast/supper!

To begin, melt the butter over medium heat in a small saucepan until golden brown, 8-10 minutes, stirring occasionally. This is typically the stage before 'burning butter' so keep a close eye on it!  Add the maple syrup, cinnamon, and nutmeg.  Remove from heat and stir in the pecans. Set the dish aside. 

In a small bowl, combine the flour, brown sugar, baking powder, and salt.  In another, medium bowl, whisk the eggs, milk, pumpkin, and cheese.  Stir into the dry ingredients just until moistened and combined. 

Drop the pancake batter by 1/4 cupfuls onto a greased hot griddle (or an electric griddle, if you have one.)  Turn the pancakes when bubbles begin to form on top.  Cook until the second side is golden brown.  Serve with the brown butter.

The Results: 

A tasty little dish if I do say so myself. As it has been well documented on the blog before, I am a pumpkin fan. If a dish has pumpkin in it - I'm all for it. So, Maggie wasn't exactly playing to a hard audience to begin with! That being said, this dish was a pleasant surprise. Subtle pumpkin flavoring blended beautifully with a light brown sugar & cinnamon touch. Well worth an attempt for you amateur chefs who like to follow along at home. As a side note, these little buggers puff up quite nicely - they are very fluffy and very filling - so be forewarned that your eyes may be bigger than your stomach! 

My idea for this recipe would be to pour the batter into a belgian waffle maker. Sprinkle that bad boy with some cinnamon and a dash of butter. My mouth is watering just thinking about it. We'll save that one for another day. 

That's all we have for you this evening. Maggie is back in the kitchen tomorrow night to try her hand at a recipe that we saw demoed at the Food & Wine Expo a few weeks ago. We never got a chance to taste the dish - so there is still an element of uncertainty as Maggie goes into the kitchen tomorrow night. Either way, it should be fun. Check back tomorrow evening to see how everything turns out. Until then, 


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