At the table

Hey, happy thanksgiving US!  We don’t seem to go as nutso about thanksgiving north of the border, or maybe that’s just my family.  And now that I’ve managed to convince everyone to come to mine for the holiday it’s become even less traditional.  We had a potato and roasted tomato tarte tatin instead of turkey and a pine nut and rosemary tart (kind of like pecan pie) for dessert.  No pumpkin!  After making hundreds of pumpkin pies over the years working as a pastry chef I just can’t do it anymore.  I did incorporate a little pumpkin into our feast though, making pumpkin pancakes for breakfast.  And just in case you have some extra pumpkin kicking around, I thought I’d share the recipe…

Pumpkin pancakes

makes enough for 4 people

1¾ cups all purpose flour
1 Tbsp sugar
¾ tsp baking powder
½ tsp ginger
½ tsp cinnamon
¼ tsp cinnamon
pinch cloves
¼ tsp salt
1 cup buttermilk
½ cup pumpkin purée
1 egg yolk
1 egg white
1 Tbsp sugar
2 Tbsp melted butter

Whisk together the flour, sugar, baking powder and spices.  In another dish whisk together the buttermilk, pumpkin purée, and egg yolk.  Stir into the dry ingredients.  Whip the egg white until it’s foamy then add the sugar.  Whip until firm peaks form.  Mix the melted butter into the batter then fold in the egg whites.

Cook the pancakes on buttered frying pans, using about 1/4 cup batter per pancake.

These freeze really well and reheat in the toaster, so I always make a double batch!

I’m linking this up over at A Quilter’s Table.  Debbie used to be a pastry chef, too, so if you’re looking for a pumpkin pie recipe, try hers.  I bet it’s good!



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