Pumpkin Spiced Pancakes

November rolled in with somewhat of a vengeance last weekend.  The undeniable beauty of the Fall season was accented with a drop in temps--and a blustery wind chill.  The sudden change in weather staged the perfect scene for comforting and homey fare--the food that dreams are made of.

Homemade pancakes seemed like just the thing to satisfy my hankering for an indulgent, warm and cozy bite.  But the addition of pumpkin and spices made them all the warmer, cozier and more scrumptious.  I was already dreaming of these fluffy morsels before church on Sunday, so I saved room and went all in for a late afternoon brunch.  They were so, so good--only made (slightly) yummier by a pour of maple syrup and a dusting of powdered sugar.   Best of all, they were a breeze to whip up.  

So if you're looking to make your mornings, afternoons, or evenings, more delicious, you'll want these pancakes in your repertoire.  

Happy Eating!

Pumpkin Spiced Pancakes
Recipe courtesy of Martha Stewart (My only tweak was adding a splash of vanilla extract.)

Ingredients:
1 1/4 cups all-purpose flour 
2 tablespoons sugar
2 teaspoons baking powder 
1/2 teaspoon each cinnamon, ground ginger, and salt 
1/8 teaspoon nutmeg 
Pinch of ground cloves
1 cup milk 
6 tablespoons canned pumpkin puree 
2 tablespoons melted butter 
Splash of vanilla extract
1 egg 

Method:
Whisk the flour, sugar, baking powder, spices and salt together in a bowl.  In a separate bowl, stir together the milk, puree, butter, extract and egg.  Pour the wet mixture into the dry ingredients and whisk together until just combined (don't overmix) to form the batter.  

Melt butter over medium heat in a large skillet or griddle.  Measure 1/4 cup of batter for each pancake and cook on each side for about 1-2 minutes.  Serve and enjoy!

  

Blueberry Pancakes with Orange Essence

Whether you're talking breakfast, brunch--or breakfast for dinner--pancakes are the perfect course for delicious noshing.  Most often, I enjoy them simply prepared with some real maple syrup on the side for frequent drizzling.  However, when I have my favorite blueberries on hand (fresh or frozen), I bring them to the party to make the patty cakes even more special--and scrumptious.

And whether I'm enjoying them with, or sans, my favorite fruit, these days I can't resist adding in an under note of orange that brings a bright, yet subtle, orange "essence" to the pancakes.  This is my humble attempt at recreating the distinct flavor that I encountered years ago while vacationing in St. Barths, an exquisite Caribbean island in the French West Indies.  

My first morning there, I ordered the pancakes for breakfast, and what I was served was unlike any other pancake I'd ever tasted.  The only way I knew how to describe what I was tasting was that it tasted as if the chefs had infused the batter with orange goodness--and I loved it!  Needless to say, I ordered pancakes everyday for the rest of my stay.

I don't indulge as often these days, but on the occasions that I do, I like to bring the same goodness to the table.  This recipe is a quick and simple tribute to special touches that can make all the difference--and create lasting foodie memories.

Happy Eating!

Blueberry Pancakes with Orange Essence

Ingredients:

Recipe for 1 batch of pancakes from your favorite pancake mix

1/2 cup blueberries

1/2 teaspoon orange blossom water

1/4 teaspoon vanilla extract

Butter

Confectioner's sugar for dusting 

Maple syrup for serving, optional

Method:

Preheat a griddle or large skillet to medium high heat.

Prepare pancake batter according to package instructions and add in the orange blossom water, vanilla and blueberries, being careful not to over mix the batter.  Allow the batter to stand for 1-2 minutes.

While the batter is resting, add butter to the preheated griddle and allow to melt and coat the surface evenly. (Cook's Note: this will give you deliciously crispy edges, while also adding flavor.)

Once the butter has melted, add the batter in 1/4 cup measures for each pancake.  Cook until golden brown on one side (about 2 minutes), then flip and cook until browned on the other side, about 1 additional minute.  Remove from the griddle, dust with confectioner's sugar, serve with maple syrup, if using, and enjoy!