Pumpkin-Ginger Pancakes with Fresh Whipped Cream

pumpkin-ginger-pancakes-final

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
  1. 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.
  2. In a large mixing bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
  3. In another bowl, mix egg, milk, pumpkin, yogurt and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.
  4. 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.
  5. Serve warm with chilled fresh whipped cream and a dusting of cinnamon sugar.

Next post: Southwestern Spiced Sweet Potato Fries!

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Spiced Apple Coffee Cake

Spiced Apple Coffee Cake

Happy October, blog goers! (I’m fairly certain this includes my mum and dad and no one else, but hope springs eternal!)

If my last post didn’t state it plainly enough, I’ll say it again: I LOVE Fall. I’ve waited for months – long, HOT months in San Diego – for the arrival of cooler temperatures, tawny foliage, and the glorious bounty of autumn fruits and vegetables. My fridge is so jam-packed with apples, grapes, pumpkin, and five different kinds of squash, I can barely close the door. True story. And I LOVE it.

I also love cake. Probably more than I should, and definitely more than is healthy. I’d eat a slice of cake at every meal if it were socially acceptable or nutritionally sound. You might be thinking, “Cake for breakfast? Control yourself, woman!” Fair point, but consider THIS cake. It’s a great take on classic coffee cake, infused with the delicious flavors of fall. I felt zero guilt enjoying it for breakfast this morning, and didn’t feel the need to indulge my sweet tooth for the rest of the day. Win-win!

This recipe was inspired by one featured on the genius blog Real Housemoms. I’ve tinkered with the ingredients and baking time a bit, and finally settled on something suited to my tastes. I encourage you to visit Real Housemoms for the original recipe (and many others!).

SPICED APPLE COFFEE CAKE

Yields: 12 servings

For the Fried Apples:

  • 3 tbsp butter
  • 3 large Granny Smith apples, peeled, cored + sliced
  • 1 tbsp brown sugar
  • ½ tsp cinnamon

For the Coffee Cake:

  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 tsp pure vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ⅔ cup milk

For the Streusel Topping:

  • 1 ¼ cup all-purpose flour
  • ½ cup brown sugar, firmly packed
  • ¼ cup granulated sugar
  • 1 ¼ tsp ground cinnamon
  • ¼ tsp salt
  • ⅛ tsp allspice
  • ⅛ tsp ginger
  • ¼ tsp nutmeg
  • ½ cup chilled butter, cubed
  1. To make fried apples, melt butter over medium heat in a large skillet. Add the apple wedges, brown sugar and cinnamon. Cook apples for 5 minutes or until tender, stirring occasionally. Remove to a plate and allow to cool.
  2. To make coffee cake, beat butter and sugar in an electric mixer until light and creamy. Add eggs and vanilla extract. In a medium bowl, whisk flour, baking powder, and salt. Add the flour mixture to the butter mixture alternately with milk, beginning and ending with the flour mixture. Beat well.
  3. Spray a 10-inch spring form pan with cooking spray, then coat lightly with flour. Pour cake batter into cake pan and set aside.
  4. Preheat oven to 350 degrees Fahrenheit.
  5. To make the streusel topping, combine flour, sugars, spices, and salt in a mixing bowl. Cut in the cubed butter until it resembles peas. Sprinkle half of the streusel topping over the top of the cake batter. Carefully lay the apples on top of the streusel topping, then cover apples with remaining streusel. Bake for 65-70 minutes, checking to make sure the center is set. If the topping becomes too dark while baking, cover pan loosely with foil.

Next post: Pumpkin-Ginger Pancakes!