Monday, November 29, 2010
4 Recipe #203: Pumpkin Pancakes with Strawberry Sauce
As promised, here's another pumpkin recipe. I know my pal Greg's been looking forward to this one. :-D Like me, he adores pumpkin (!), especially pumpkin pancakes.
The great thing about using "pie" pumpkins for baking & cooking is that they are a fairly neutral-tasting food -- kind of like tofu, but orange :) -- and so, can be added to practically anything. Yeah, I know, pumpkins don't taste anything like tofu, but you know what I mean. :)
These pumpkin pancakes are definitely a switch up from the average, run-of-the-mill buttermilk/buckwheat type of pancakes. And that's not just in term of taste either: They are a lot healthier. :-D (Of course you knew I was going to say that. ;) ) First of all, there's no butter and no refined sugar. And guess what? These pancakes are still moist & fluffy, & packed with flavor, & honestly don't even really taste like pumpkin. They just taste like regular pancakes, but with added health benefits. :) Pumpkin is fat-free, fiber-rich, low-calorie (cooked, fresh pumpkin has only 49 calories per cup!), & chock full of antioxidants, etc.
So, you wanna try some more pumpkin recipes? ;) If so, you're in luck: I've got a few more of them up my sleeve, which I'll probably be posting here over the next several weeks. :-D
Pumpkin Pancakes with Strawberry Sauce
extra virgin coconut oil (for cooking, to coat the pan)
2-4 Tbsp. pomegranate seeds
1/2 c. (plain) pomegranate juice
1 Tbsp. honey
1 tsp. freshly squeezed lime juice (approximately the juice of 1/2 a small lime)
1 c. fresh "pie" pumpkin (also called "sugar" or "sugar pie" pumpkin), first halved, then seeded (reserve seeds), de-pulped, & diced, with rinds removed
4 c. water (for boiling the pumpkin purée)
1 egg, beaten
1/4 c. light/lowfat, unsweetened coconut milk (from a can)
1/4 c. nonfat buttermilk (or soy milk if you're vegan)
1 tsp. pure vanilla extract
1 c. unbleached, all purpose flour (not self-rising kind)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/8 tsp. ground nutmeg
Directions: Prepare the strawberry syrup first: Put strawberries in a food processor (or a blender) & pulse until smooth. Pour pomegranate juice and honey into a medium-sized saucepan & cook on high heat, stirring continuously, about 5 minutes or until the honey completely dissolves. Add strawberries & continue to cook until the mixture coats the back of a wooden spoon. (Sauce cooks rather quickly, so be sure to watch it carefully so it doesn't burn.) Remove from the heat and stir in the lime juice, mixing together ingredients with a heat-proof spatula until fully combined. Set aside to cool.
Make the pumpkin purée: Either use the fresh pumpkin purée left over from pumpkin recipes you've made on previous days, or make the purée from scratch. To make the purée, cook fresh pumpkin in 4 c. boiling water until tender (but not mushy). Drain pumpkin into a colander, reserving 1/2 c. of the liquid. Let cool, then transfer both the pumpkin and the 1/2 c. liquid to a food processor (or blender) & purée until smooth & creamy. Set aside.
Prepare the batter: In an electric mixing bowl, whisk together the pumpkin purée, egg, coconut milk, buttermilk, & vanilla extract. In a separate bowl, mix together the flour, baking powder & soda, salt, nutmeg, & cardamom. Make a well in the center of the dry ingredients mixture. Then pour the wet ingredients into the dry and stir until just combined (i.e., until dry ingredients become wet). Don’t over-mix the batter; this'll make overly stiff pancakes. [I like thick batter, but if you'd like to thin it out some, add a bit more buttermilk (or milk) to the batter, a little bit at a time, slowly incorporating it into the batter as you stir it. Be careful not to make the batter too wet, because this'll make the pancakes harder to flip.] Now, set aside the batter to let it rest for a bit while you follow the next few steps.
Make the pancakes: Using a heat-proof pastry brush, lightly coat the bottom of a large (12-13"), nonstick sauté pan (or griddle) with coconut oil. Heat pan over medium-high heat until a drop of water sizzles when dropped on the surface. Ladle out batter, about a 1/4 c. at a time, tilting the pan so that the batter forms a thin layer (or spreading batter with back of a spoon), and cook on medium heat for about 30-60 seconds per side, or until small bubbles appear on the pancake's surface. Cook pancakes until golden brown. Repeat procedure with the remainder of the batter until all pancakes have been made. Try to fit as many pancakes as possible into the pan, while leaving yourself enough room to flip them, about 1/2" between pancakes. (Try not to crowd the pan, or it'll be a real challenge to flip the pancakes. ;) ) Stack pancakes on a warm plate (that's been heated in the microwave for a few seconds) to keep them warm while you are making the rest of the pancakes. Transfer pancake stacks to plates. Drizzle each stack with strawberry sauce and top with pomegranate seeds. Serve hot.
Yield: About 8-10 pancakes, 4" in diameter each.