It's that time of year! This week we will be blogging pumpkin recipes. We're going to start with Pumpkin Pancakes with Pumpkin Honey Butter. Make sure you prepare the Honey Butter the day before as it needs time to set.
Pumpkin Pancake Ingredients:1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
1/4 cup maple syrup
1/2 cup pumpkin puree
3/4 cup buttermilk
1 tbsp oil
1 large egg
1/2 tsp vanilla extract
Directions: In a large bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. In a medium bowl, whisk together maple syrup, pumpkin, buttermilk, oil, egg and vanilla until smooth. Pour into flour mixture and whisk until well-combined. Heat a nonstick griddle to medium-high heat, and wait until the surface is hot enough that a drop of water skitters around the pan when dropped onto it (if the water evaporates immediately, the pan is too hot). Dollop batter onto pan and cook until golden, then flip and cook the second side until golden. Turn down the heat to medium as you continue to make pancakes in batches so the pancakes don’t get too dark. Serve immediately!
Directions: In a large bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. In a medium bowl, whisk together maple syrup, pumpkin, buttermilk, oil, egg and vanilla until smooth. Pour into flour mixture and whisk until well-combined. Heat a nonstick griddle to medium-high heat, and wait until the surface is hot enough that a drop of water skitters around the pan when dropped onto it (if the water evaporates immediately, the pan is too hot). Dollop batter onto pan and cook until golden, then flip and cook the second side until golden. Turn down the heat to medium as you continue to make pancakes in batches so the pancakes don’t get too dark. Serve immediately!
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Pumpkin Honey Butter Ingredients:
1/2 cup softened butter
1/2 cup honey
3 tablespoons canned pure pumpkin
1 teaspoon pumpkin pie spice
Directions: Place the butter in a mixing bowl and whip on high speed with an electric mixer until fluffy, about 1 minute. In another bowl, stir together the honey, pumpkin and pumpkin pie spice until well mixed. Add the honey mixture to the butter and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute. Chill the pumpkin butter for several hours or overnight to blend the flavors. Yields: 1 cup ~ Chef ~
1/2 cup softened butter
1/2 cup honey
3 tablespoons canned pure pumpkin
1 teaspoon pumpkin pie spice
Directions: Place the butter in a mixing bowl and whip on high speed with an electric mixer until fluffy, about 1 minute. In another bowl, stir together the honey, pumpkin and pumpkin pie spice until well mixed. Add the honey mixture to the butter and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute. Chill the pumpkin butter for several hours or overnight to blend the flavors. Yields: 1 cup ~ Chef ~
