Wake Up Sleepy Heads

Posted by Noble Pig at Sunday, November 16, 2008 12:01 AM
Categories: .Breakfast



Would you have gotten up earlier if you knew these were waiting for you?  Better late than never I guess.  It would be hard for me to stay asleep with the smells of cinnamon, ginger and nutmeg wafting through the air.

These Pumpkin Spice Pancakes with Cinnamon Syrup will quickly disappear at the breakfast table.  Serve with a side of bacon and your family will be eating out of your hands the rest of the day.

I have been making these pancakes for years but always used maple syrup.  However, when I saw this cinnamon syrup I knew I had to try it over my beloved pancakes.  I'm glad I did, it was the perfect accompaniment.

Let's get to work...




For the pancakes you will need: All-purpose flour, granulated sugar, baking powder, egg, milk, pumpkin puree, butter, vanilla extract, ground cinnamon, ground ginger and ground nutmeg.




In a large bowl, combine 1 cup all-purpose flour, 1/2 cup sugar, 1-3/4 teaspoons baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground ginger.




In a medium bowl, lightly beat one egg yolk with a fork.  Add 3/4 cup milk, 1/2 cup pumpkin puree and 1 teaspoon vanilla; mix well.   Add 1 stick melted butter.  If the butter is hot, add it slowly or you will cook your egg yolk.  Stir this mixture into dry ingredients, just until combined.




In another bowl, beat egg white until stiff peaks form.




Gently fold egg white into batter.




Heat a griddle or large skillet over medium heat and grease lightly with vegetable oil.  For each pancake, spoon about 1/4 cup batter onto the hot griddle.  Cook until bubbles appear on the surface and the edges look dry.  Turn over and cook until golden brown.  Serve immediately with cinnamon syrup or transfer pancakes to a baking sheet and keep warm in a 200 degree oven.




For the cinnamon syrup you will need: Granulated white sugar, brown sugar, all-purpose flour, vanilla extract and ground cinnamon.  Ingredients not shown: Water.




In a saucepan combine 1/2 white sugar, 1/2 cup brown sugar, 2 Tablespoons all-purpose flour, 1-1/4 teaspoon ground cinnamon.  Stir dry ingredients together.  Add 1 teaspoon vanilla extract and 1 cup water.  Bring to a boil, stirring occasionally.  Remove from heat until you are ready to use. 

I will never buy Aunt Jemima again.




Slather the syrup over the pancakes.




Yeah.




Note to self, "Go do at least 3,000 sit-ups".

Pumpkin Spiced Pancakes

1 cup all-purpose flour
1/2 cup granulated white sugar
1-3/4 teaspoons baking powder
1 egg, separated
3/4 cup milk
1/2 cup pumpkin puree
1/2 cup butter, melted (1 stick)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg

In a large bowl, flour, sugar, baking powder, cinnamon, nutmeg and ginger.

In a medium bowl, lightly beat egg yolk with a fork.  Add milk, pumpkin puree and vanilla; mix well.   Add melted butter.  If the butter is hot, add it slowly or you will cook your egg yolk.  Stir this mixture into dry ingredients, just until combined.

In another bowl, beat egg white until stiff peaks form.  Gently fold egg white into batter.

Heat a griddle or large skillet over medium heat and grease lightly with vegetable oil.  For each pancake, spoon about 1/4 cup batter onto the hot griddle.  Cook until bubbles appear on the surface and the edges look dry.  Turn over and cook until golden brown.  Serve immediately with cinnamon syrup or transfer pancakes to a baking sheet and keep warm in a 200 degree oven.

Cinnamon Syrup

1/2 cup granulated white sugar
1/2 brown sugar
2 Tablespoons all-purpose flour
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup water

In a saucepan combine white sugar, brown sugar, all-purpose flour and cinnamon.  Stir dry ingredients together.  Add vanilla extract and water.  Bring to a boil, stirring occasionally.  Remove from heat until you are ready to use. 

 
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