Wednesday, September 7, 2011
The Pancake of the Gods
I toyed with using a much racier title for this post but I was afraid I might cross a moral line so I restrained myself and took the deity route. I’m a big believer in the concept of heaven and I’m willing to put a pretty hefty wager on the idea that these very pancakes will be served in the receiving area just past the pearly gates.
I usually like to wax poetic a little bit before I delve into the featured recipe, but really, this recipe needs no such introduction. It’s simply “other-worldly”. I took one bite and declared, for each and every resident in my house to hear, “These are hands-down the best pancakes I have ever placed in my mouth.”
Need I say more?
Okay, actually, I do. These pancakes aren’t Aunt Jemima, folks. You don’t get this kind of beauty by dumping a cup of flour in a bowl and adding water. You will, I’m afraid, have to whip egg whites and (brace yourself) fold those egg whites into the batter. I know, I know. You’ve already decided to throw in the towel and wait for St. Peter to hand one to you in the afterlife. Really, that’s up to you. But while you bemoan a little egg white folding for the next 50 years (let’s hope you’ve actually got that long), the rest of us will be enjoying a small piece of heaven here on earth.
If you’ve decided you are up for this task but have no idea how to fold any type of food, let along egg whites, just check out this link. (Even if you do know how fold, you really should watch this video because the chef in it is a hoot.)
Alright, alright, now onto the recipe.
Pumpkin Pancakes aka Pancakes of the Gods
1 c. buttermilk
1 c. cooked and pureed pumpkin (I used fresh pumpkin here but feel free to use canned. Just a make sure it’s pure pumpkin and not pumpkin pie mix. And if you are using canned pumpkin you may want to add a little extra buttermilk just to thin it out.)
4 large eggs, separated
¼ c. maple sugar (I guess these pancakes are starting to sound a little high maintenance now. I just happen to have a slight obsession with maple sugar at the moment and that’s why I used it. Regular white sugar will work just fine here. Buuutttt…if you can get your hands on some maple sugar for this, you won’t regret it.)
¼ c. melted butter
1 c. flour
1 ½ tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
Chopped walnuts and pure maple syrup for topping
Whisk buttermilk, pumpkin, egg yolks, sugar and vanilla in a large bowl to blend; whisk in melted butter. Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in medium bowl to blend. Add dry ingredients to buttermilk mixture and whisk to combine.
Beat egg whites in medium bowl until soft peaks form. (I know the guy on the instructional video whips the egg whites by hand, but don't feel like you have to. No need to be a hero here. Do yourself a favor and just get out the trusty old hand mixer.) Fold whites into batter.
Pour batter by 1/3 cupfuls on hot griddle, cooking each side till golden brown, about 1 ½ minutes. Top with walnuts and syrup.
In the words of a famous country gospel song: “If that don’t make you wanna go to heaven, I don’t know what does.”