The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Addictive Pumpkin pancakes

Elsie_iu's picture
Elsie_iu

Addictive Pumpkin pancakes

Ok, full disclaimer here: these are NOT sourdough pancakes (by the way, if anyone have luck producing SD pancakes that don’t spread like crazy but stay super thick, I appreciate it if you could share the recipe), that’s why I hesitated to even share the recipe here. However, they are so good I felt like keeping them from you would be an unforgivable crime. If you are like me that you prefer your pancakes thick and slightly hearty rather than super thin and airy, these pancakes are for you. Seriously, any canned pumpkin pancakes are no competition for them.

 

So there is a story about them, it starts as I spotted a gorgeous Kabocha squash in the supermarket at early fall. My heart was filled with excitement that I rushed to the cashier to claim it mine…all before I suddenly remembered that I actually HATE pumpkin. Days passed and I had not figured out what to do with it. Yet there was no way I would allow it to go bad nor would I eat it as its original form. That’s when I decided to turn to the internet for inspirations. Browsing through a butternut squash soup recipe from one of my favourite food blogs, Half Baked Harvest, the spice mixed for the soup attracted my attention. Roasted pumpkin soup? Maybe, but I prefer my food with more chew. Then the best ever thought came to my mind, ‘Wait, why not make roasted pumpkin pancakes?’ (Yes, I know pumpkin is only one kind of squash but I like the word pumpkin)

 

I know roasting pumpkin for pancakes is not a new idea but the spices and fats (just a tiny amount) that the pumpkin gets to be roasted in as well as the flour blend adopted make this recipe stands out. I swapped the butternut squash with kabocha squash and for the first time in my life I actually ate pumpkin (or squash to be accurate) with full enjoyment. They are so moist and thick with a complex flavour yet are 100% healthy and almost fat free. (I thought about mentioning this in the title but was afraid some of you would label it as bland health food).  

 

Addictive Pumpkin pancakes (yield 6 thick pancakes)

 

For the roasted squash (spice mix adopted from Half Baked Harvest)

 

110 g squash, cubed, any variety (I used Japanese Kabocha squash)

1/2 tsp ghee (or clarified butter, try not to substitute other forms of fats or the rich caramel flavour would be less pronounced)

1 tsp maple syrup

1/4 tsp each paprika, cinnamon and black pepper

1 garlic clove

A pinch of salt and chili powder

 

Combined all the ingredients and roasted in an 400°F oven for 25 minutes or until the squash is tender and caramelized. Let cool to room temperature or keep refrigerated until needed.

 

For the pancakes 

 

All of the roasted squash

100g fat free plain yogurt

20g whey/milk/water

1 large egg

0-3 tsp maple syrup (depending on your taste and the sweetness of squash, I omitted)

30g whole rye flour

20g whole spelt flour

1/2 tsp baking soda

 

Blend the squash, yogurt, whey/milk/water and egg in a blender until smooth. Combine the flour and baking soda and mix it gentle into the squash mixture. The batter should be very thick and NOT drip of a spoon smoothly) Leave a few lumps for fluffy pancakes. Immediately transfer ladles (1/4 cup each) of batter onto a non-stick pan (though I love my cast iron pan, it overheats easily and leads to flat and burnt pancakes) preheated at low-medium heat, spreading it out a bit with the back of a spoon. Cook until the pancakes look fully puffed up and a few bubbles appear (do not rush the process or the pancakes may firm up before reaching their full height), flip and cook the other slide briefly before transferring to a serving plate. Cook in batches if necessary (I cooked in two batches).

 

Roasting the pumpkin in ghee and maple syrup is not optional as this step is what transforms these pancakes from nice to addictively good. Roasting the pumpkin not only encourages browning and intensifies its sweetness but more importantly avoids an unpleasant cakey texture in the pancakes. The ghee leads to a caramel-like flavour that I crave, the garlic and chili powder adds a savory touch to these otherwise boring, pumpkin-pie-like pancakes. Whole spelt flour offers a subtle sweetness that I enjoy. The whole rye flour compliments the flavour of the pumpkin nicely while making these pancakes lighter at the same time.

 

Packed full with the goodness of spices, pumpkin, whole spelt, whole rye, yogurt and eggs, this is the best demonstration of how to eat healthy with no scarification of taste.

I like to serve the pancakes with a smear of ghee, a drizzle of maple syrup and a handful of pumpkin seeds. Enjoy!

Comments

Danni3ll3's picture
Danni3ll3

I am bookmarking this! Thank you!!!

Elsie_iu's picture
Elsie_iu

These taste better than they look (I obviously don't know how to photograph...)! Please give them a chance!

PalwithnoovenP's picture
PalwithnoovenP

Looks so soft and fluffy. I know I will love this. Got to eat lunch, it made me so hungry.

Elsie_iu's picture
Elsie_iu

I just had them for breakfast and they were soft and moist! Give it a try, it won't disappoint!

eddieruko's picture
eddieruko

These are my go to pancakes (and waffles) - The Perfect Loaf - Left Over Starter Recipes (Pancakes, Waffles, Banana Bread)

I usually don't have enough starter on hand to match the recipe, but I use what I have, and adjust consistency accordingly. I also add cinnamon and nutmeg, and use almond milk, as most of my family is sensitive to cows milk. These are delicious!

Pumpkin look great too!

Elsie_iu's picture
Elsie_iu

Thanks for the recipe! I actually prefer a recipe using more starter to additional flour. Most recipe uses only half a cup of starter and 2 cups of additional flour...how do I deal with 18 pancakes? 

dabrownman's picture
dabrownman

comes to SD pancakes.  I just leave the mix on the counter overnight at about a thick pancake mix using an egg, some buttermilk and some sugar to sweeten the mix - not much..... just a bit.  Then stir in a 1/2 tsp of Baking powder, 1 T of oil and let it sit 15 minutes before it hits the pan.  The hard part is remembering to get it all put together right before you hit the sack the night before.  Thicker and you have English muffins.

Elsie_iu's picture
Elsie_iu

Thanks for the reply! You mention about the hydration so do you mean I should put less wet ingredients? I make pancakes quite often and I adopt similar hydration for SD pancakes as I would for my usual yogurt based pancakes (which i believe the batter is much thicker than most recipes) but the spreading problem is only observable for the SD ones. Does the overnight rest helps in achieving a thicker pancake ? Maybe that could solve my pancake issue of having an alcohol scent ?

I wonder if the problem is a too high proportion of SD (i use discard) to additional flour (2:1 by weight sometimes to use up the discard while not yielding too many pancakes), the batter bubbles and sizzles like crazy when it touches the pan. So it is ok to leave eggs overnight ? 

 

 

cfraenkel's picture
cfraenkel

Every year in the fall I roast and puree pumpkin to use in baking.  This year I seem to have a freezer full.  Pancakes sound delicious!  Thanks for posting.

Elsie_iu's picture
Elsie_iu

Lucky you don't have to wait until fall to enjoy pumpkin pancakes. They deserve to be on the menu every season!

Hope you try this out. It is seriously good (and this is from a pumpkin hater)!