Puffy Pumpkin Pancakes

Puffy Pumpkin Pancakes 9

We sent Gren ahead of us to Ottawa a week before we moved, so he wouldn’t get stressed out during the chaos of moving.  But in the days following his departure, we kept finding ourselves looking for him, or expecting him to suddenly appear.  We kept  having to remind ourselves we would see him shortly, but it was still sad.  Anyway, you all know that we feed Gren pumpkin regularly to keep him, well, regular.  After he left, I had almost a full can sitting around, so we decided to use up the last of our flour and whip ourselves up some pumpkin pancakes for breakfast one day.  Not very seasonal for August, but they were darned tasty anyway.

Puffy Pumpkin Pancakes 1

Turn your oven on to 250°F and chuck in a heatsafe dish (this will keep your cooked pancakes warm until it’s time to eat).

In a bowl, whisk together 1 1/4 cups all purpose flour (or a gluten-free equivalent), 2 tablespoons granulated sugar, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground cloves.  If you have pumpkin pie spice on hand, that will do instead of measuring out all the other spices.  If you’re feeling lazy.  I also added in 1/4 cup sweetened desiccated coconut, for texture.

Puffy Pumpkin Pancakes 2

In another bowl, whisk together 1 1/2 cups milk, 3/4 cup pumpkin purée, 2 tablespoons melted butter, 1 egg, and a drop each of vanilla extract and coconut extract (optional).

Puffy Pumpkin Pancakes 3

Mix the dry ingredients with the wet ones.  The batter will be pretty thick.

Puffy Pumpkin Pancakes 4

Scoop about 1/3 cup of the batter into a heated pan and cook for however long it takes for you to be happy with the consistency of your pancakes.  These ones are pretty thick so it took a while at medium heat.  The batter makes about 12 pancakes.

Puffy Pumpkin Pancakes 6

Serve with butter and maple syrup, or whatever else floats your boat.  LIKE BACON.

Puffy Pumpkin Pancakes 7

Blueberry Ricotta Pancakes

Blueberry Ricotta Pancakes 12

Remember when I made that lovely rigatoni casserole and I forgot the ricotta?  Well I still have it, and so I’m trying to figure out what to do with it, other than slap together the regular ol’ lasagna or cannelloni.  How about something sweeter?  How about breakfast?  Sold!  This recipe is adapted from Canadian Living.

Blueberry Ricotta Pancakes 2

So.  In a large bowl, whisk together 1 1/2 cups flour, 3 tablespoons granulated sugar, 1 teaspoon baking soda, and 1/4 teaspoon baking powder.

Blueberry Ricotta Pancakes 1

Melt 1/4 cup butter, and chuck that in a smaller bowl together with 1 egg, 1 cup milk, 3 tablespoons lemon juice, and 3/4 cup extra smooth ricotta cheese.  The recipe also called for lemon rind, but we don’t have such fancy things here in Newfoundland. Well, we do — I just don’t have any at the moment.

Blueberry Ricotta Pancakes 3

Pour the wet ingredients over the dry ingredients and stir it up.

Blueberry Ricotta Pancakes 4

Stir in 1 cup fresh blueberries.  If you use frozen ones (I did), just keep in mind that the the ice is going to make your pancakes a little runnier.

Blueberry Ricotta Pancakes 5

Heat a frying pan on medium and dollop in some pancake batter.  Because the pan is still heating our first pancakes never come out as well as we planned so we always make them a bit on the small side.

Blueberry Ricotta Pancakes 6

Cook your pancake until the bubbles that form on the top pop but don’t disappear, leaving little craters in your batter.

Blueberry Ricotta Pancakes 7

Then flip and cook for another minute or so.  Not long.

Blueberry Ricotta Pancakes 8

And that’s it, really.  Serve with whatever you like.  We kept it simple with butter and maple syrup, and that was good.

Blueberry Ricotta Pancakes 11