I got this amazing All-Clad griddle pan from the boyfriend (who, knowing I wanted a pan for pancakes, did a bunch of research about which pan would be best…he doesn’t cook so had no idea exactly how awesome an All-Clad griddle pan is). And, it is absolutely wonderful for making perfect pancakes. I’ve never been able to put together flapjacks that look that Martha Stewart-inspired.
And, since it’s now March, I’ve decided I need to look for some new types of pancakes (yes, Krusteaz pancakes plain and with nuts and with chocolate chips and with blueberries are all delicious – but perhaps something more gourmet is in order). And, this recipe for pumpkin pancakes from Big Girls Small Kitchen won me over because it’s simple and is designed for only two people.
[As a note, I think Big Girls Small Kitchen has the most adorable blog in the world. I want their life. Promise that if you go check them out, you’ll still come back to read our just-beginning blog…please?]
1 cup flour
1 tablespoon baking powder [The first time I made these, I forgot the baking powder…pancakes were quite custard-y, but were still tasted fine. You should remember it.]
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg [Ew. Skip it.]
2 tablespoons brown sugar
1/3 cup pumpkin puree
1 cup milk [I used almond milk one of the times I made these – it adds a nice flavor and keeps calories lower…and it’s vegan friendly]
1/2 teaspoon vanilla
2 tablespoons butter, melted and cooled [Don’t cool it too much or it doesn’t blend too well]
+ Nuts and caramel syrup to top pancakes
First, mix together all the dry ingredients – including the brown sugar. Make sure you break up the brown sugar really well before putting it in with the other dry ingredients, otherwise it’s too hard to really whisk together.
Then, blend the pumpkin and the egg together. Make sure they’re really well blended. Then, add the vanilla, milk, and melted/cooled butter. After those are really well blended, add to the dry ingredients. Blend well, but don’t worry about a few small lumps.
Then, cook the pancakes with 1/4 cup of batter at a time. At this point, I added chopped pecans. (And I had some leftover from making a wonderful spinach salad, so threw those in for some added crunch and sweetness.)
To finish off this perfect breakfast by adding a bit of sweetness without overwhelming the subtle pancake flavor with a bunch of maple syrup, try a tad bit of caramel ice cream topping. The flavors blend perfectly, and you can get away with less topping than you would have been able to with plain syrup.
534 Calories per serving: 8.6 g saturated fat, 77.6 g carbohydrates, 3.9 g dietary fiber, 14.7 g protein