Pumpkin Pancakes

United Cakes of America, p. 28

DRY INGREDIENTS

2 ounces (1/4 cup) all-purpose flour

1 ½ ounces (1/4 cup) potato starch

3 tablespoons superfine granulated sugar

2 teaspoons baking powder

¼ teaspoon sea salt

1/8 teaspoon baking soda

WET INGREDIENTS

2 tablespoons unsalted butter, melted

½ cup milk, warmed

1 egg, room temperature

¼ teaspoon vanilla extract

2 ounces (1/4 cup) pureed canned pumpkin

FOR COOKING

1 to 2 tablespoons canola oil

FOR SERVING

Maple syrup, warmed

Measure the dry ingredients into a large bowl and whisk to combine.

Melt the butter and warm the milk in a saucepan, or microwave them together for 30 seconds. Run the egg under warm water for 20 seconds, and then crack it into a medium-size bowl. 

Egg shower!

Add the butter and milk, vanilla, and pumpkin to the bowl. Lightly stir to combine.

Add the wet ingredients to the dry ingredients and whisk until just blended. Allow to sit for 3 or 4 minutes before cooking.

Let it get thick-thick.

Heat a large skillet or griddle over medium heat.

Drop the canola oil in the pan and distribute it by shaking or with a metal spatula.

When you can feel the heat about 3 inches off the pan’s surface, it’s ready for use. Ladle about ¼ cup of batter onto the pan – it should sizzle when it contacts the hot oil.

This makes a nice-sized pancake: Not too small, not too overwhelming.

Flip the pancakes when bubbles appear and pop across their tops, 3 to 4 minutes later.

Cook the pancakes for another minute and either serve immediately or transfer to a plate warming in the oven.

Serve with warmed maple syrup and butter.

Sizzurped up.

My Rating: 4/5 "What a fun twist on pancakes, and what high-quality pancakes! They have a nice delicate flavor that's not too sweet and they have a great consistency as well. What's really nice is that they aren't "pumpkin spice" pancakes for people who like cinnamon and nutmeg but not the actual fruit - they just have a pleasant, mild pumpkin flavor. My only complaint is that, because of said mildness, they get most of their taste from the maple syrup. But they are DELICIOUS with the maple syrup."