Tomorrow I begin my long journey back to Italy. It used to be a much easier trip, I would down a Bloody Mary and a sleeping pill at the beginning of the flight, and suddenly wake up in another country hours later. Now, at 8 months pregnant and with a very energetic toddler in tow, traveling is a very different story. I’ll spare you the gruesome details, but suffice to say there is no sleeping involved, nor any of those badly-needy Bloody Marys. So I’m trying to enjoy my last hours at my childhood home, submersing myself in all the soft beds and home-cooked meals possible before embarking on that heroic voyage. I will be dreaming of these pancakes while navigating cold, unloving airports, and suffering through the hot but barely edible in-flight meals. Just the right amount of pumpkin puree creates the perfect texture, and color, while the spices brighten up the flavor and whisper of pumpkin pie. Top the warm pancakes with toasted walnuts and a generous pour of maple syrup and they are as irresistible as a soft bed after a long flight. Close your eyes, and they taste just like home.
Pumpkin Pancakes
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 and 1/4 cups (300g) pumpkin puree (see below for instructions)
- 1/4 cup (50g) raw or turbinado sugar
- 1 egg
- 3 Tablespoons (45 g) butter, melted
- 1 and 1/2 cups (360ml) whole milk
- 100 g walnuts, chopped and toasted (optional)
- Maple syrup, for serving
In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and spices until combined. Set aside. Blend together the pumpkin, sugar, egg, melted l, and milk in a food processor or blender until smooth. Then pour the wet ingredients into the dry ingredients and stir by hand gently to combine the ingredients. Stir until just combined, a few lumps will remain but that is ok. The batter is extremely thick but do not thin it out. Heat a griddle or skillet over medium heat and coat with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cover, and cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Repeat with remaining pancakes. Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately with walnuts and maple syrup. Pancakes taste best right after they are made.
