Cooking Classics
The Technique
Buttermilk Pumpkin Pancakes
Seasonal goodness makes Buttermilk Pumpkin Pancakes one of the most effortless breakfast favorites simple. Stir together a quick batter that has a bit of pumpkin pie spice added to it & portion onto a buttered griddle. Be certain to invest in one if you don’t already have one because it makes cooking pancakes for a crowd easy. Gather a spatula, a small bowl & a whisk plus a few additional pieces of equipment then read through the recipe before beginning to be sure you have everything needed to prepare them. Learn how to make irresistible pumpkin pancakes in your very own kitchen.
Buttermilk Pumpkin Pancakes
make 10 {4 1/2-inch} pancakes
Expect 6 pancakes to fit on the griddle per batch. Remove any bits from the griddle surface between batches.
1 cup all purpose flour
1 Tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
A pinch of kosher salt
1/2 tsp pumpkin pie spice
1 cup whole buttermilk
1 cup pumpkin puree
1 egg, lightly beaten
Maple syrup
Preheat an electric griddle to 350 degrees. Whisk together the flour & the next 5 ingredients in a medium bowl. Whisk together the buttermilk, the pumpkin puree & the egg in a small bowl. Gently whisk the buttermilk mixture into the flour mixture until combined. Expect a few lumps & be certain not to over mix the batter or the pancakes will be a little tough. The batter will be thick. Rub a little butter on the hot griddle. Drop 1/4 cup of batter per pancake onto the surface spreading to a 4 1/2-inch circle using a palate knife. Cook 2 minutes or until bubbles begin to form over the surface & it begins to appear dry. Flip the pancakes & cook an additional 2 minutes or until lightly browned. Repeat with the remaining batter being certain to butter the hot griddle again. Serve the pancakes with syrup & additional butter.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Properly Measure Flour
The lightest texture of baked goods & the right consistency of recipe components depends so much on how the flour is measured, therefore technique is everything. Follow these pointers for success in your own kitchen.
The Technique
Use a spoon to lift & release the flour a few times from the container it is being stored in. Next, spoon the flour into the measuring cup being certain to use one specifically designed for dry ingredients. Swipe a level, flat dinner knife or small offset spatula over the cup to remove the excess. Use as directed in specific recipe applications.
The Tune
“Don’t You Just Know It” Huey Piano Smith
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Be sweet.
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