Brown Sugar Pumpkin Pancakes
It is OFFICIALLY fall!!! That means baking, pies, pumpkins, and more importantly big, bulky sweaters to cover up all those extra lbs (kgs) that come from those delicious things. It is about t-9 months til bikini season begins again, so I say pile them on until about t-3 months: my usual life cycle. So, without further ado, to start off this rainy weekend and gaining weight like a champ, I made Brown Sugar Pumpkin pancakes. I also drank a glass of Moscato wine because I am not ready to give up white wine day drinking quite yet. The summer-fall transition is a work in progress. But regardless, these pancakes are the stuff fall (or autumn if you want to be snobby/British about it) is made of and will make swirly dreams of bouncing into leaf piles and riding on haybaled wagons to haunted houses come alive. The butter and brown sugar give a rich nuttiness to the pancakes and the lemon zest gives just a bit of kick. Make these on Sunday morning and I promise, everyone will wake up to the wafting smells of autumn floating throughout your house.Ingredients:
120g flour (1 cup)
60g brown sugar, packed (1/3 cup)
1 1/2 tsp baking soda
1/4 tsp sea salt
1/2 can pumpkin puree (3/4 cup)
80mL whole milk (1/3c)
zest of 1 lemon
1 Tbs lemon juice
3Tbs butter, melted
1 1/2 tsp vanilla
maple syrupTo Prepare:
- Mix the dry ingredients (flour, brown sugar, baking soda, salt) in a large bowl and mix the rest of the ingredients (pumpkin, whole milk, lemon zest, lemon juice, butter, egg, and vanilla) in another bowl.
- Whisk the wet ingredients into the dry until just combined. . The mixture will be very thick.
- Over medium heat, melt a bit of butter or vegetable oil. Pour about 1/3 cup of pancake mixture per pancake and flip when bubbly. Serve with powdered sugar or maple syrup or both!