Becky's Biscuits: Pumpkin Pancakes!

Saturday, November 17, 2012

Pumpkin Pancakes!

I was doing my normal routine and perusing FB to see what all the peeps were up to. I noticed that my BFF was at IHop enjoying some pumpkin pancakes. That sounded downright delicious! I was not, however, making a trip to an IHop.

I started looking through cookbooks and found one for pumpkin pancakes, but, it didn't sound alllll that special. I pulled out my copy of The Pioneer Woman Cooks by Ree Drummond and happened upon "Edna Mae's Sour Cream Pancakes" on page 76-77. That sounded awesome and I figured I could just throw in some pumpkin and cinnamon.... But would it work!??!?!?

OF COURSE!!!

It claims to make 12 - 4 inch pancakes, but, I only managed about 8 and I "followed" the recipe. So I whipped up a second batch, just so everyone could have a healthy helping.

Here's the recipe with my additions or changes in bold --->

1 cup sour cream
7 Tbsp all-purpose flour
1 Tbsp sugar (I added 1 Tbsp more.)
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 tsp vanilla extract (or more!!)
butter
maple syrup

Cinnamon!

1/2 -3/4 cup pumpkin (from a can.)

Place an iron skillet or griddle over medium-low heat. (a regular skillet works just fine.)

Place the sour cream in a medium bowl. Dump in the flour, sugar, baking soda, and salt (AND cinnamon and pumpkin!). Stir together very, very gently.

Whisk the eggs in a separate bowl. Add vanilla and stir to combine. (I added the vanilla to the sour cream mix -- I didn't see why it needed to go into the eggs.)

Pour the egg mixture into the sour cream/flour mixture. Stir together gently.

Melt about a tablespoon of butter in the skillet (I used more butter/shortening than this and it worked fantastically!). Pour the batter into the skillet 1/4 cup at a time. Cook for 1 to 1-1/2 minutes, then flip the pancakes over (they cooked for a little bit longer than stated here -- they were too runny otherwise.) Cook for another 45 seconds and remove to a plate. Repeat with the remaining batter.