Saturday, September 28, 2013

Pumpkin Pancakes with Orange-Caramel Syrup

While searching for ways in which to use a small amount of leftover puree, I came across several recipes for pumpkin pancakes. I finally decided to play with one developed by Cara Eisenpress, who, along with her cohort Phoebe Lapine, created the blog Big Girls Small Kitchen. The two, both twenty-something cooks, have also written a book called Cara and Phoebe's Quarter Life Kitchen which will be in bookstores this spring. Their blog is terrific and I'm sure that their book, which features an introduction by Ina Garten, will be as well. While I've added a bit more spice and have created an orange-caramel syrup to drizzle over the finished pancakes, Cara's original recipe is solid. The changes that I made were simply to better suit the tastes of my family who love a hint of orange with their pumpkin. I must also admit that, unlike Cara, I cook my pancakes on an electric griddle. Folks would find the ones I make in a skillet most unappealing. If you plan to use the orange-caramel syrup, make it before you begin to work on the pancakes. For best taste, the pancakes and the syrup should both be served warm. I also suggest going easy with the syrup. It is very sweet and a little goes a long way. Both the pancakes and the syrup are simple to make. If you are looking for something a little different for fall and winter breakfasts, you might want to give these a try. Here are the recipes.

Pumpkin Pancakes with Orange-Caramel Syrup...from the kitchen of One Perfect Bite inspired by Cara Eisenpress



4 tablespoons butter or margarine

1/3 cup light brown sugar

1/4 cup orange juice

1 tablespoon freshly grated orange zest


1 cup all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon mace

1/8 teaspoon nutmeg

2 tablespoons brown sugar

1/3 cup pumpkin puree

1 large egg

1 cup milk

1/2 teaspoon vanilla

2 tablespoons butter, melted and cooled, or neutral oil


1) To make syrup: Melt butter and brown sugar together in a small saucepan set over medium heat. Add orange juice and simmer until mixture is thick and smooth. Stir in the orange zest and set aside. Keep warm.

2) To make pancakes: Combine flour, baking powder, salt, cinnamon, mace, nutmeg, and brown sugar in a medium bowl. In a separate small bowl, combine pumpkin and egg and whisk to combine. Add milk, vanilla, and butter or oil, and whisk until mixture is smooth. Pour wet ingredients over the dry ingredients and fold only until combined--a few remaining lumps will do no harm. Heat a cast iron skillet or electric griddle. Using 1/4 cup batter for each, cook until bubbles form on top and surface of pancakes is no longer shiny. Flip cook 3 minutes longer. Remove to a serving plate. Serve hot with room temperature butter and still warm syrup. Yield: 10 pancakes.

You might also like these recipes:

Mini Ricotta Cakes - Expat Cucina

Latkes - Healthy Green Kitchen

Gingerbread Waffles - Annie's Eats

Applesauce Pancakes with Spicy Apple Syrup - The English Kitchen

Sourdough Pumpkin Pancakes - Neo-Homesteading

Red Velvet Pancakes - The Sweet's Life

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