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| Spiced Pumpkin Pancakes with Pomegranates and Hazelnut Chocolate Sauce |
 ckelson writes, "With autumn in full swing, I have decided to dedicate this month's recipes to the humble, sometimes overlooked genus group called Cucurbita pepo or in other words, the pumpkin, the gourd, the squash. They are incredibly healthy, quintessentially autumn and of course, colorful. These fruits are wonderful to have in your kitchen; they can be served as a main entree or side dish, their flavors compliment so many staples already in your pantry, they last forever and their interesting designs and colors look splendid as your table centerpiece this month. Hopefully these recipes will inspire you to try these sweet, strange, and sometimes enormous, little darlings."
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Prep time: 30 minutes
Cook time: How fast you are at flipping pancakes?
Makes 12 pancakes {can be doubled for a larger crowd or to freeze)
Dry Ingredients:
1 1/4 cup flour
2 Tablespoons brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon pumpkin spice
Wet Ingredients:
1 1/4 cup whole milk
3/4 cup Greek yogurt
3/4 cup 100% pumpkin puree (from a can or can be done from scratch using the recipe below)
2 eggs
1 teaspoon vanilla extract
Directions:
Preheat oven to 200 degrees. Combine the dry ingredients in one bowl; stir. Combine the wet ingredients in another bowl; whisk. Pour the wet ingredients into the dry ingredients; stir together until just combined (a few lumps are just fine). Let the pancake batter rest for 15 to 20 minutes; don’t touch it, don’t even try to stir that little clump of flour smooth, all is well.
Grab your griddle or pan and place over medium - low heat, ( prep your pan with butter, pam spray or a little oil; any of these will be fine). Using a 1/4 cup, scoop the batter into sweet little rounds and cook until a few bubbles have popped in the center of the pancake and the bottom is golden brown; gently flip to the other side and cook a few more minutes until the bottom is also golden brown. Keep warm in a 200 degree oven until ready to serve with pomegranates and hazelnut chocolate sauce.
Pomegranates and Hazelnut chocolate sauce
Makes 2/3 cup of sauce
Prep time: 10 minutes
Cook time: 5-8 minutes
Ingredients:
Seeds from 1 large pomegranate
6 Tablespoons of Nutella (hazelnut chocolate spread)
6 Tablespoons of whole milk
Directions:
Remove the seeds from the pomegranate and set aside. In a pan over low heat, combine the remaining ingredients and whisk them together as the Nutella slowly melts into the milk to become one delicious concoction. Drizzle over pumpkin pancakes and sprinkle pomegranate seeds on top.
Homemade pumpkin puree
(Makes about 16 oz of puree)
Ingredients:
6 lb pumpkin - whole, medium sized is best for texture
Directions:
1. Preheat oven to 350 degrees. Lightly grease a baking sheet and set aside.
2. Remove the stem, cut the pumpkin in half from top to bottom, scoop out the seeds and stringy guts, and finally, place pumpkin halves cut-side-down on the baking sheet. Roast until a fork inserts easily, about 45-50 minutes.
3. Remove from the oven; allow to cool before removing the flesh from the skin. Place flesh into a blender or food processor and blend until smooth.
4. Homemade puree is a little lighter in color and looser in texture than its canned equivalent. If you would like your puree to be thicker, line a large fine mesh strainer with damp cheesecloth. Transfer the pumpkin puree to the strainer and allow to drain for one hour. Once drained, transfer to an airtight container and refrigerate up to 1 week or freeze for up to 3 months.
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Posted on Nov 06, 2011 08:39am.
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