HAPPY THANKSGIVING!!!!
SO, after months of wanting to start a food blog to document all my little cooking adventures, and never finding the time to actually sit down and do it, I'm excited to finally get this long awaited project up and running! I literally started Fall baking in August (yeah, I love Fall THAT much), photographed all my baked goods with the hopes of starting a blog, and only NOW (the end of Fall) am I posting a few recipes.
Procrastination at its finest.
Procrastination at its finest.
This morning I started my Thanksgiving with the most delish pumpkin pancakes. I found this recipe online and modified it slightly so the pumpkin spice flavor is a bit more pronounced. Even though Fall is pretty much coming to an end, these were so good that I'm definitely making them again! They turned out super moist, and the spiced whipped cream is a MUST and made ALL the difference!
Pumpkin Pancakes
makes 12 pancakes
1 1/2 cup lowfat buttermilk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 cups all-purpose flour
4 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
Spiced Whipped Cream
1 cup heavy whipping cream
3 tablespoons sugar
1 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
Pancakes
1. In a large bowl, mix the buttermilk, pumpkin puree, egg and oil. In a separate bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice and salt. Stir dry ingredients into the pumpkin mixture just enough to combine. Add extra buttermilk if the batter is too thick.
2. Heat lightly buttered pan over medium heat. Scoop about 1/4-1/2 cup of the batter into the pan. Flip pancakes when bubbles start to form.
Whipped Cream
1. Using a stand or hand mixer, whisk all ingredients on high speed until the whipped cream forms stiff peaks.
Ohhh, Yes.
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