Pumpkin pancakes with spiced pumpkin ice cream
  • 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
  1. In a medium bowl, whisk together the flour,
  2. granulated sugar, brown sugar, baking powder,
  3. baking soda, spices and salt. In another bowl,
  4. whisk together the buttermilk, eggs, melted
  5. butter, rum and vanilla to blend thoroughly.
  6. Pour the liquid ingredients over the dry
  7. ingredients and mix with the whisk, stopping
  8. when everything is just combined. (Don't worry
  9. if the batter is a bit lumpy.) With a rubber
  10. spatula, gently but thoroughly fold in the
  11. pumpkin.
  12. If necessary, lightly butter, oil or spray your
  13. griddle or skillet. Preheat over medium heat
  14. or, if using an electric griddle, set to 350
  15. deg. F. If you want to hold the pancakes until
  16. serving time, preheat your oven to 200 deg. F.
  17. Spoon 1/4 cup of batter onto the griddle for
  18. each pancake, allowing space for spreading.
  19. When the undersides of the pancakes are
  20. golden and the tops are lightly speckled with
  21. bubbles that pop and stay open, flip the
  22. pancakes over with a wide spatula and bake
  23. until the other sides are light brown. (These
  24. are soft and puffy, so turn carefully.) Serve
  25. immediately, or keep the finished pancakes in
  26. the preheated oven while you make the rest of
  27. the batch.
  28. Serve the pancakes piping hot with a scoop of
  29. ice cream melting into them
Makes about 16 pancakes and 1 quart of ice cream (see spiced pumpkin ice cream)