It's just that time of year! Pumpkin everything! Can you tell we like pumpkins in our house? These are delicious pumpkin pancakes that make you feel like you are having pumpkin pie for breakfast (or dinner as usually happens here).
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tbsp brown sugar
2 tsp baking powder
1 teaspoon baking soda
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
Directions
1. Combine all ingredients in a mixing bowl and stir just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts
Saturday, October 16, 2010
Monday, October 11, 2010
Pumpkin Scones with Cream Cheese Butter
Fall...Halloween...Thanksgiving...it is the time of pumpkins. One of our favorite fall treats are Pumpkin Scones with Cream Cheese Butter. Oh my, I'm salivating just thinking about them.
1 T instant dry yeast
1/3 C sugar
1 C milk, warmed to 110 degrees
7-8 c flour
1/4 tsp nutmeg
1/4 tsp nutmeg
1 tsp cinnamon
1 pinch cloves
1 tsp salt
1/2 C cold butter, cut in pieces
1 large egg, slightly beaten
2 C pumpkin puree (16 oz)
oil for frying
1. In a large bowl, combine yeast, sugar, and warm milk. Let stand a few minutes, until foamy.
2. In a second bowl, combine 5 C flour, nutmeg, cinnamon, cloves, and salt.
3. Add cold butter, and cut in until mixture resembles cornmeal.
4. Put dry ingredients in large bowl with the yeast. Mix slightly.
5. Add egg and pumpkin. Beat on low until well mixed.
6. Continue to mix on low (knead), adding small amounts of the remaining flour until the dough pulls away from the sides of the bowl.
7. Beat another 3-4 minutes, and then transfer to a well greased bowl. Cover and let rise until double (about 1 hour).
8. Punch the dough down and transfer to a floured counter. Break off golf ball size pieces. Roll the balls out into flat pieces, 1/2" thick.
9. Fry in hot oil (375 degrees) on both sides. Cool on a paper towel covered rack. Serve with cream cheese butter.
Cream Cheese Butter
1 8 oz pkg. cream cheese, softened
1/2 C butter, softened
1 C powdered sugar
1 tsp vanilla
1/2 tsp cinnamon
1. Beat ingredients with an electric hand mixer until smooth.
2. Serve with warm pumpkin scones.
3. Refrigerate leftover mixture.
1 T instant dry yeast
1/3 C sugar
1 C milk, warmed to 110 degrees
7-8 c flour
1/4 tsp nutmeg
1/4 tsp nutmeg
1 tsp cinnamon
1 pinch cloves
1 tsp salt
1/2 C cold butter, cut in pieces
1 large egg, slightly beaten
2 C pumpkin puree (16 oz)
oil for frying
1. In a large bowl, combine yeast, sugar, and warm milk. Let stand a few minutes, until foamy.
2. In a second bowl, combine 5 C flour, nutmeg, cinnamon, cloves, and salt.
3. Add cold butter, and cut in until mixture resembles cornmeal.
4. Put dry ingredients in large bowl with the yeast. Mix slightly.
5. Add egg and pumpkin. Beat on low until well mixed.
6. Continue to mix on low (knead), adding small amounts of the remaining flour until the dough pulls away from the sides of the bowl.
7. Beat another 3-4 minutes, and then transfer to a well greased bowl. Cover and let rise until double (about 1 hour).
8. Punch the dough down and transfer to a floured counter. Break off golf ball size pieces. Roll the balls out into flat pieces, 1/2" thick.
9. Fry in hot oil (375 degrees) on both sides. Cool on a paper towel covered rack. Serve with cream cheese butter.
Cream Cheese Butter
1 8 oz pkg. cream cheese, softened
1/2 C butter, softened
1 C powdered sugar
1 tsp vanilla
1/2 tsp cinnamon
1. Beat ingredients with an electric hand mixer until smooth.
2. Serve with warm pumpkin scones.
3. Refrigerate leftover mixture.
