Pumpkin pancakes with spiced pumpkin ice cream
Why I Love This Recipe
Makes about 16 pancakes and 1 quart of ice cream
(see spiced pumpkin ice cream)
Ingredients You'll Need
For the pancakes:
1 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons (packed) brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
Pinch of cloves
Pinch of salt
1 1/3 cups buttermilk
2 large eggs
4 tablespoons (1/2 stick) unsalted butter,
melted
2 tablespoons dark rum
1 teaspoon pure vanilla extract
3/4 cup canned solid-pack pumpkin
Directions
In a medium bowl, whisk together the flour,
granulated sugar, brown sugar, baking powder,
baking soda, spices and salt. In another bowl,
whisk together the buttermilk, eggs, melted
butter, rum and vanilla to blend thoroughly.
Pour the liquid ingredients over the dry
ingredients and mix with the whisk, stopping
when everything is just combined. (Don't worry
if the batter is a bit lumpy.) With a rubber
spatula, gently but thoroughly fold in the
pumpkin.
If necessary, lightly butter, oil or spray your
griddle or skillet. Preheat over medium heat
or, if using an electric griddle, set to 350
deg. F. If you want to hold the pancakes until
serving time, preheat your oven to 200 deg. F.
Spoon 1/4 cup of batter onto the griddle for
each pancake, allowing space for spreading.
When the undersides of the pancakes are
golden and the tops are lightly speckled with
bubbles that pop and stay open, flip the
pancakes over with a wide spatula and bake
until the other sides are light brown. (These
are soft and puffy, so turn carefully.) Serve
immediately, or keep the finished pancakes in
the preheated oven while you make the rest of
the batch.
Serve the pancakes piping hot with a scoop of
ice cream melting into them
