Tipping Pitches: Man Food: Pumpkin Pancakes


Saturday, September 26, 2009

Man Food: Pumpkin Pancakes

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I don't consider myself much of a cook, but there are two things I can handle with pride: the grill and the griddle. I have a "man griddle" that can hold 12 smaller pancakes at once, and I gladly accept the responsibility of the weekend breakfast duties.

One of the family favorites, and a perfect breakfast menu item for this time of the year, is Pumpkin Pancakes. It's not a Loomer Original by any means (wife clipped it from Parenting Magazine, October 2006), and it's an easy from-scratch pancake recipe that any man with some griddle skills can handle.

We have three boys (aged eight, five and 17 months), and they literally gobble it up. Michael and Pee Wee (the older two) each ate four today while the "baby" (or beast) had three, and was still begging for more "nummies" when he was done. Needless to say, starting today I needed to double the recipe. It otherwise makes about 12 small pancakes, which just isn't enough for this growing family.

Here's the recipe, with some of my notes and photos from today's feast:

1 cup flour
3 tbs sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 egg
1 cup plain yogurt
1/4 cup canned pumpkin puree
2 tbs butter, melted and cooled (plus butter for griddle)

1. Preheat griddle (could use a skillet, but will take forever with one to two dozen pancakes) to 325 - 350 degrees (will depend on your griddle). In a medium sized bowl, stir together all dry ingredients.

2. In another large bowl, beat the egg for 30 seconds. Add yogurt, pumpkin puree, and two tablespoons melted butter. Beat well (can use a wire whisk).

3. Stir in dry ingredients and beat (again, I use the whisk) until just combined.

4. Grease the griddle with butter. Pour 1/4 cup batter per pancake; flip with a spatula when tops bubble and edges are slightly dry. Cook until both sides are golden brown (around three to five minutes per side).

Tips: Remember, these are from-scratch pancakes, not an instant mix. Because of that, the batter will look differently and will need to be cooked longer. Instead of pouring it on the griddle, it's thick -- almost like cookie dough. I scoop it on with the measuring cup. And since it's from scratch, make sure you cook them long enough. It's a careful balance between cooking them long enough and not burning them. Just don't under cook!

Cook them long enough, but don't burn them! They will start to get a little dark, but it's better than under cooking.

The boys are huge fans of these pancakes. Was told by the older ones (the younger one said it with his belly) that these are their favorites. That's saying something since I also make oatmeal raisin cookie pancakes.


Chad Griffeth on September 26, 2009 said...

Scratch made...impressive my friend. FYI...I used to have an egg allergy, and used an additional 1/4 or 1/2 can of pumpkin as a binder. It works well and are my nephews' "special breakfast" when I visit.

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