This weekend I roasted two heirloom pumpkins from Sweetwater Farm, and one of their acorn squashes for good measure. Of course this yielded more than enough pumpkin puree for pumpkin pecan praline pie, so at the suggestion of my son, I made some pumpkin pancakes for breakfast.
I paired the naturally sweet squash with the sweet flavor of corn flour (from Lonesome Whistle Farm). No fan of the cloying flavor of pumpkin pie spices, I restricted myself to a dash of ground cardamom in the batter. But for toppings, we made some cinnamon-spiked sautéed apples, that added just the right hint of Thanksgiving dessert. This could make a nice post-Thanksgiving breakfast, if your guests aren't too stuffed.
Pumpkin Cornmeal Pancakes with Cinnamon Apples
makes about 24 small pancakespancake batter
1 cup pureed pumpkin
1/2 cup plain yogurt
1 tsp vanilla extract
1/2 cup white flour
1/2 cup fine ground cornmeal or corn flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cardamom
pinch of salt
butter for cooking pancakes
1 large or 2 small apples, cored and diced
2 Tbsp butter
1/2 tsp cinnamon
1 tsp turbinado sugar
1. Prepare the pancake batter. Mix together the wet ingredients (pumpkin, yogurt, eggs, vanilla extract) until smooth. In a separate bowl, mix together the remaining dry ingredients. Then gently combine the dry ingredients into the wet ingredients. If the batter seems too thick, add a little milk to thin it.
2. Prepare the apple topping. Warm a small skillet over medium low heat. Melt the butter, and stir in the chopped apples and cinnamon. Cook over low heat for about 15 minutes, stirring occasionally, until the apples are soft and fragrant. Stir in the sugar and cook for a minute longer. Reserve.
3. Heat a griddle and when it is warm, grease with a little butter. Use a soup spoon to spoon the batter into pancakes. When permanent bubbles form around the edge and the color of the batter lightens on top, flip the pancakes and cooked them for a couple of minutes on the second side until both sides are golden brown.
4. Serve the pancakes hot off the griddle with the apple topping and a dribble of maple syrup.