I don't often eat pancakes. It's not that I don't like them -- I love them! But it seems so decadent, sitting down to a stack of empty carbohydrates. Fortunately, my favorite way to eat pancakes includes a big mound of cottage cheese, which at least adds some protein. These pancakes, however, would have been diminished with anything so forward. Indeed, even the whipped cream was unnecessary, as just a pat of soft butter would have been sufficient. Decadent, indeed.
Here's what I used:
1/4 cup butter
1 cup buttermilk
1/3 cup pumpkin puree
2 eggs
2 heaping tablespoons dark brown sugar
1 teaspoon vanilla
2¼ cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon freshly grated nutmeg
2 teaspoons ground cinnamon
To make brown butter, melt the butter in a small pan over medium heat. Stir continuously to prevent burning. Let the butter cook until the solids at the bottom turn a deep amber brown color. Remove from heat and let cool.
Combine brown butter, buttermilk, pumpkin, eggs, brown sugar, and vanilla in a bowl and whisk thoroughly. Add the dry ingredients and mix until smooth. Lightly oil a medium-hot skillet and cook the pancakes. Serve with bourbon mascarpone cream.
Bourbon mascarpone cream
1 cup heavy whipping cream
1/3 cup mascarpone cheese
2 T powdered sugar
1 t vanilla
2-4 tablespoons bourbon, depending on strength desired
Conclusion: Surprisingly delicious! The batter was so heavily spiced, and so thick, I had no idea what I'd end up with. But they were amazing! Mildly pumpkiny, lightly sweet, fluffy, and somewhat-- pleasantly-- chewy, they don't need syrup, although I couldn't resist a little mapley goodness on a few, for extra decadence. Too fussy for everyday, but definitely a treat for a special occasion, especially the holidays. Raw bourbon for breakfast, though, was a bit harsh. Stick with just the vanilla.
Recipe: Brown Butter Pumpkin Pancakes with Bourbon Cream via Dessert for Breakfast
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