Happy official fall! I'm stoked for sweater weather, apple cider, warm bonfires, and of course college football (go blue!). Nowadays, this time of year reminds me of hanging out with my sister and my brother-in-law on the weekends while they lived ten minutes away during grad and law school. Now that they live a little further away, I miss them like crazy! But the times we do share now are always just as special. I'm lucky to have an older sister who is my best friend and is so very inspiring. I'm excited to share her first guest blog post with all of you. So without further ado, here she is!
LNG:
Hello--this is Lindsey, Bethany's favorite (and only, haha) older sister! I hope you enjoy my first guest post on her blog--I have been waiting for the perfect first recipe to share with all of you.
A bit about myself: I am a lawyer living and working in Michigan with my husband/best friend Joe. Like Beth, I am on a strict gluten free diet, which I started in August 2009. I feel very fortunate to have Beth as a resource through all of the challenges of living gluten free. Really, our mutual need to be gluten free has been a blessing in disguise, because we are closer to each other than ever!
On to the food....
It's starting to feel like FALL in Michigan! So of course, I have been craving all things pumpkin. Pumpkin soup, pumpkin pie, pumpkin bread...they are all on my list. Last Saturday morning, I woke up with the pumpkin craving and Joe wanted chocolate chip pancakes. So, we combined our cravings for an awesome batch of pumpkin pancakes! These pancakes are very moist--almost a cake-like texture. Please forgive the slightly overcooked pancakes mixed in with the properly cooked pancakes--I got distracted during 1 batch!
This recipe uses pumpkin butter instead of pumpkin puree. Pumpkin butter isn't really "butter"-- it is basically a concentrated form of pumpkin puree, cooked down slowly with spices and sugars until it reaches a spreadable consistency, like butter. As a result, it is quite rich and contains a ton of pumpkin flavor for the amount you need to use in a recipe.
I got brave and made my own pumpkin butter at home using pumpkin puree, apple cider, maple syrup, and pumpkin pie spice. Here's the finished product!:
However, the recipe I used was very time consuming and I would not recommend it unless you want to stand stirring your bubbling, splattering pot of pumpkin puree for over an hour. Instead, I would recommend picking up pumpkin butter at a specialty food store like Trader Joe's--I believe theirs is under $3.00 per jar.
You could probably substitute pumpkin puree for the pumpkin butter in this recipe--but I would guess you would need to add more of the Pancake Mix because the puree will be much more watery than the pumpkin butter and more pumpkin pie spice.
Gluten-Free Pumpkin Butter Chocolate Chip Pancakes
Yield: about 15 pancakes.
- 1-1/2 cups Pamela's Pancake Mix
- 1/4 cup pumpkin butter
- 1 tbsp canola oil
- 2 eggs
- 1-1/4 cups water (add slowly)
- 1/3 cup semi-sweet chocolate chips (or up to 1/2 cup for more chocolate-y goodness!)
- 1/2 tsp pumpkin pie spice
- Maple syrup for serving
- Whisk eggs in a large bowl.
- Add pumpkin butter and oil and whisk together until smooth.
- Add pancake mix and stir together lightly, then slowly add water until you reach your desired pancake consistency. I like mine to be a bit thick so the pancakes don't run all over the pan when I measure them out--if you like thinner pancakes, you can add more water. Then, stir in the pumpkin pie spice and chocolate chips.
- Heat your non-stick frying pan over medium. Spray pan with non-stick cooking spray (I usually don't need to do this with my non-stick + Pamela's, but I noticed this batch sticking a bit--probably due to the pumpkin).
- Measure 1/4 cup of batter per pancake and pour into pan. Cook on side one until lightly browned, then flip and do the same for the reverse side. Serve with warm (100% PURE) maple syrup.
Gluten-free sisters, and best friends!
Pumpkin Nook's cookbook has pumpkin recipes, Halloween recipes, Thanksgiving recipes and more. There's Recipes Galore!
ReplyDeleteWhen making your own puree, use the smaller pumpkin varieties (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). Cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. You can then strain the puree through cheesecloth to extract all the liquid. Cool before using.
ReplyDelete