These Pumpkin-Ginger Pancakes are DELICIOUS, a perfect autumn breakfast for both children and adults. I’ve made them on several occasions – sometimes serving with toasted pecans, sometimes with butter and syrup – but am most fond of these wee flapjacks with a large dollop of lightly sweetened, freshly whipped cream. Enjoy!
PUMPKIN-GINGER PANCAKES WITH FRESH WHIPPED CREAM
Yields: 2 to 4 servings
- 1 cup heavy whipping cream
- 1/4 cup caster sugar
- 1/2 tsp pure vanilla extract
- 1 cup all-purpose flour
- 2 tbsp firmly packed brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp freshly ground nutmeg
- 1/4 tsp salt
- 1 large egg
- 3/4 cup milk
- 3/4 cup pumpkin puree
- 1/4 cup plain low- or non-fat yogurt
- 2 tbsp butter + extra for cooking
- Cinnamon sugar, to serve
- In the bowl of an electric mixer detached from the mixer unit, whisk cream and caster sugar until sugar dissolves, about 2 to 3 minutes. Transfer bowl to mixer unit, add vanilla extract, and whip on medium-high speed until soft peaks form. Cover and refrigerate.
- In a large mixing bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
- In another bowl, mix egg, milk, pumpkin, yogurt and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.
- Place a non-stick griddle or 12-inch non-stick frying pan over medium heat (350 degrees). When hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/4-cup portions onto griddle and gently spread into 3-inch rounds. Cook until pancakes are browned on the bottom and edges begin to appear dry, about 2 to 3 minutes. Turn with a wide spatula and brown other sides, 2 to 3 minutes longer.
- Serve warm with chilled fresh whipped cream and a dusting of cinnamon sugar.
Next post: Southwestern Spiced Sweet Potato Fries!