And the award for the most decadent breakfast I’ve had in years goes to…Meghan’s Pumpkin Pancakes with Buttermilk Syrup!
A friend of mine from high school posted this recipe on her Facebook page yesterday, and it screamed “Fall!” to me when I read it. Granted, here in wonderful southern Arizona, it’s still 100* during the day, and there’s not a trace of fall anywhere other than in stores. There are parts of me that still miss being a little kid and seeing the the Appalachian leaves changing, and smelling that autumn-y smell in the air…But I digress.
Pancakes. Delectable, beautiful pancakes…Pancakes that, for once in my
life, I almost exactly followed a recipe to make. That recipe, straight from Meghan’s post, is:
Buttermilk syrup
1 cube butter
1 cup sugar.
Boil for a couple of minutes, then add:
1/2 cup buttermilk
Remove from heat and add:
1/2 t. baking soda
1 t. vanilla
Stir. It will foam up; serve hot for best taste
Pumpkin Pancakes
2 cups flour
1 Tbsp. baking powder
1 t. ground cinnamon
1/4 t. ground ginger
1/2 cup pumpkin puree
2 Tbs. oil
2 Tbs. brown sugar
1 t. salt
1/4 tsp. ground nutmeg
1 3/4 cup milk
1 large egg
Mix dry stuff. Mix wet stuff. Mix together. Make pancakes. (duh!) Eat.
~~~
The only change I made to the pancakes themselves was purely accidental. Instead of 1/2 c. pureed pumpkin, I used 3/4 c.; my brain shorted out, I grabbed the wrong measuring cup, and didn’t realize it until I looked at my recipe printout again.
As far as the buttermilk syrup went, I put the butter and sugar into a saucepan as directed, but for the life of me couldn’t figure out how two tablespoons of butter and a cup of sugar was going to boil. I went ahead and added the buttermilk, and that seemed to work out nicely. Also, I had to dash into the office and look up what a cube of butter MEANT, because for whatever reason, that unit just didn’t make any sense to me this morning. (FYI: a quarter of a stick of butter, or two tablespoons, is almost exactly cube-shaped.) Also, somewhere along the lines, the vortex that steals socks from the dryer and makes my keys disappear when I’m running late also decided to eat my box of baking soda, so I used 1/4 tsp of baking powder instead. I probably had less foam than Meghan mentioned, but it still tasted FANTASTIC.
Yum. I think I might go have a food coma nap now.
Also, stay tuned for Cilantro-Ginger Salmon with Spinach & Quinoa; quinoa is probably one of my new favorites!
