OCTOBER 2018 • LONGISLANDPRESS.COM 81
SPICED PUMPKIN PANCAKES
By SIRI DALY
Confession: There is only one food
that I cannot stand, and that food is
pumpkin pie. Yep, I know, it’s like I’m
not even an American human being.
However, before you throw this
recipe away and curse my name, keep
in mind that I like other pumpkin
things! In fact, I like all the other delicious
foods bursting with pumpkin
flavor! Friends again?
For example, I love these mouthwatering
pumpkin pancakes. Each bite
is full of warmth and will remind you
of a chilly, autumn weekend morning.
If you usually make pancakes from a
box, you will be surprised how easy
they are to make from scratch.
Speaking of homemade things,
if you’ve never made your own
whipped cream, you must also try
that at once (I’m bossy). It is ridiculously
easy and so much tastier than
the store-bought version, especially
when it’s infused with yummy vanilla
beans, as it is here.
I cannot imagine topping these
pancakes with anything else.
Hands-on time: 20 minutes
Total time: 20 minutes
1⁄2 vanilla bean, split
3⁄4 cup heavy cream
2 tablespoons powdered sugar
1 1⁄2 cups all-purpose flour
2 1⁄4 teaspoons baking powder
1⁄2 teaspoon kosher salt
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
1 1⁄4 cups whole milk
3⁄4 cup canned pumpkin
1⁄4 cup packed light brown sugar
2 tablespoons salted butter, melted
1 teaspoon grated fresh ginger
1 teaspoon orange zest
2 large eggs
Pure maple syrup
Scrape the vanilla bean seeds into
a bowl; add the cream and powdered
sugar. Beat with an electric mixer on
medium speed until soft peaks form,
about 45 seconds. Refrigerate until
ready to serve.
Whisk together the flour, baking
powder, salt, cinnamon, and nutmeg
in a medium bowl. In a separate medium
bowl, whisk together the milk,
pumpkin, brown sugar, butter, ginger,
orange zest, and eggs until smooth; add
to the flour mixture. Whisk just until
the dry ingredients are moistened.
Heat a large nonstick skillet or
griddle to medium-high. Scoop the
batter by 1⁄4 cupfuls, and drop onto
the hot surface; cook until the edges
are set and bubbles begin to form on
the surface of the batter, 1 to 2 minutes.
Turn and cook for 1 minute.
To serve, stack three pancakes onto
each of six plates; spoon about 1⁄4 cup
of the vanilla whipped cream over each
stack. Drizzle with the maple syrup.
Siri Daly is a Today show tastemaker
and author of Siriously
Delicious: 100 Nutritious (and Not So
Nutritious) Simple Recipes for the
Real Home Cook.
Excerpted from Siriously Delicious
by Siri Daly. Copyright © 2018
Oxmoor House. Reprinted with
permission from Time Inc. Books,
a division of Meredith Corporation.
New York, NY. All rights reserved.
Spiced pumpkin pancakes with vanilla whipped cream