Everybody's making fun of all the pumpkin-flavored things that people load up on this time of year: pumpkin spice latte, pumpkin muffins, pumpkin scones, pumpkin donuts, pumpkin-Pringles, pumpkin pasta, pumpkin salsa, pumpkin-flavord martini, and even pumpkin pie margarita....but I really do enjoy pumpkin season.
It seemed pretty obvious to me that our Sunday pancake routine could use a dash of pumpkin, so I found this recipe on the blog "i am baker." I adapted it with my sourdough starter and the addition of more spices and pecans. You can do a lot of adjusting with this recipe. If you like thinner, creamier pancakes, use a lot more liquid (milk, sourdough, buttermilk, water); if you like them cakier, follow this recipe strictly.
Pumpkin Pecan Pancakes
1 cup flour
1/2 cup cornmeal
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
(any other spices you like: cardamom, ginger, allspice)
1 beaten egg
1 1/2 cup milk (or sourdough or buttermilk)
1/2 cup pureed pumpkin
(chopped pecans to sprinkle on top)
In a large bowl, combine the dry ingredients. In a separate bow, mix together the wet ingredients. Add the dry to the wet, and blend until incorporated. If the batter is too thick, you can add warm water or more milk.
Drop pancakes by the heaping tablespoon, depending on how big you like your pancakes, onto a very hot griddle with oil and/or butter. Sprinkle pecans on the uncooked side. Cook until just a few air holes appear on the top of the pancakes or the sides become shiny, and then flip.
Serve with maple syrup, local bacon, and hot coffee.