Multigrain Pumpkin Pancakes
Here we are on the eve of one of the biggest holidays of the year and I thought I’d give you a little recipe that you can use to feed all those guests popping their rumpled heads into your kitchen each morning (or, if you’re a guest and you want to do something nice for your host). Who doesn’t love a big hot stack of made-from-scratch pancakes? You’ll be an instant hero to everyone at the table.
Several years ago I was inspired to throw a combo New Year’s Eve party and a New Year’s Day brunch…the idea was that guests would come, drink, be merry, crash on the floor, sleep, wake up to the smell of amazing food and dark coffee, and come gather in the kitchen to nurse their hangovers in style. Well, I have to say, the plan worked beautifully and everyone had a blast starting the new year right. While planning that brunch (with a huge menu that I might have been wise to par down had I contemplated my own hangover that morning), I developed a recipe for multigrain pancakes that would really soak up the rest of the alcohol in everyone’s stomaches. The pancakes that New Year’s morning did their job beautifully and I’ve made them my go-to ever since.
Last weekend, while snowed in (yah for “real” winters!), I got a hankering for pancakes and had a bit of thawed-out pumpkin puree left over from another batch of those delicious Pumpkin Pie Truffles. I thought I’d throw the pumpkin in the pancake batter and add some warm spices to accentuate the flavors and make these filling flap jacks even more delicious. The result was a tall stack of beautifully hued, thick, dense discs that are not terribly sweet…perfect winter comfort food for a lazy day.
Now, I realize there has been quite a parade of pumpkin recipes on SFTF as of late. If you’re not the passionate pumpkin promoter that I am, you could easily adapt this recipe to include other delicious flavors…toss in a cup of frozen blueberries you picked last summer to remind you of warmer days; pop in a generous handful or two of fresh cranberries if you can still find them to fit this red-bedecked season; use up that bunch of overripe bananas that have been sitting unloved thanks to all the holiday sweets on hand (mash them up like you would to make banana bread and mix it into the batter); or make a plain batch and slather them with some local pear or apple butter and a drizzle of honey.
A great time-saver for me, since this recipe calls for a good number of ingredients, is to mix up all the dry ingredients in ziplock bags (labeled and dated of course) and stash several of these away so in the mornings when I want to make them, there’s a lot less measuring to do. This is especially important when you’re also trying to drink that first cup of coffee to get your engines running so you can do a decent job of flipping these babies.
Dare I be predictable and say MERRY CHRISTMAS to you all? May you all have flavorful feasts with family and friends!!
Multigrain Pumpkin Pancakes
A Straight from the Farm Original
1 T. baking powder
1 t. salt
1/2 C. whole wheat flour
1/2 C. unbleached white flour
1/4 C. rolled oats
1/4 C. cornmeal
1 T. cinnamon
1/2 t. freshly ground nutmeg
1/2 t. ground allspice
3 eggs, lightly beaten
2 T. dark brown sugar
2 T. honey
1/2 C. pumpkin puree
1/2 C. plain Greek yogurt
3/4 C. low-fat buttermilk
1 T. melted butter
1/4 C. mini chocolate chips (optional)
In a bowl or a ziplock bag, combine the baking powder, salt, whole wheat flour, white flour, rolled oats, cornmeal, cinnamon, nutmeg and allspice.
Combine the eggs and sugar in a large bowl and whisk until sugar is dissolved. Now add the honey, pumpkin, yogurt, buttermilk, and melted butter and whisk well. Fold in the dry ingredient mixture just until moistened. Do not over mix!
Drop batter onto a hot, nonstick skillet. Cook over medium heat until bubbles start to form on the edges of the pancakes. Flip and cook for another minute. Serve hot or keep warm wrapped in foil in an oven on the lowest setting.