Spiced Pumpkin Pancakes

I make these pancakes every year on the first weekend of October. Pumpkin and spice just scream fall to me. The recipe originated in Bon Appetit Magazine in the November 2000 edition as part of a "Flavors of the World" article. I cannot believe it was fifteen years ago. Wow. Some of my favorite pumpkin recipes were listed in the piece. In fact, over my Red or Green? blog I posted a pumpkin-chocolate chip loaf recipe that I also love.

Through the years, I have tweaked the pancakes for health and taste reasons. I substituted white whole wheat flour for some of the white, used coconut sugar instead of regular, coconut milk replaced cow and extra virgin olive oil in place of butter. Oh...and, a bit of maple syrup, sounded better than vanilla. The genius of this recipe is the addition of whipped egg whites folded into the batter at the last moment. These are probably the lightest and fluffiest pancakes I have ever eaten. Give them a try...you will be making them all fall (and all winter).

Spiced Pumpkin Pancakes
adapted from Bon Appetit Magazine  Nov 2000
(makes 12-14 pancakes)

3/4 cup white, whole wheat flour
1/2 cup unbleached white flour
3 tablespoons coconut sugar
2 teaspoons alum-free baking powder
3/4 teaspoon cinnamon
3/4 teaspoon allspice
3/4 teaspoon salt
1 1/3 cup coconut milk (from the dairy case, not canned)
3/4 cup canned pure pumpkin (NOT pumpkin pie filling)
4 large eggs, separated
1/4 cup extra virgin olive oil
1 tablespoon maple syrup

extra virgin olive oil
butter
maple syrup

Whisk flours, coconut sugar, baking powder, cinnamon, allspice and salt in a large bowl. Stir together coconut milk, pumpkin, egg yolks, olive oil and syrup in a medium bowl until smooth. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Whisk together until just combined.

Pour egg whites into the bowl of a stand mixer and, using the wire whip (whisk) attachment, beat the egg whites until stiff, but not dry. Carefully fold 1/2 the whites into the pancake batter until just incorporated. Fold in the remaining whites.

Heat a large, nonstick skillet or griddle to medium-high. Brush with olive oil. Pour batter into a large liquid measuring pitcher (or other pitcher). Pour about 1/3 cup pancake batter per pancake onto the hot griddle or large skillet. Cook until bubbles form and tops of pancakes look a bit dry. Flip and cook until the second side is golden brown. (about 1 1/2 minute more). Repeat steps with remaining batter, brushing skillet/griddle with oil between batches. Serve immediately with butter and maple syrup.

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It is Pumpkin week at Food Network's Fall Fest roundup. Do you have a favorite pumpkin recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

The Hungry Traveler: Pumpkin Brown Butter Madeleines
Bacon and Souffle: Pumpkin Lasagna with Sausage, Kale and Parmesan
Homemade Delish: Warm Pumpkin Salad
Creative Culinary: Pumpkin Butter
The Lemon Bowl: 20 Healthy Pumpkin Recipes
Weelicious: Baked Pumpkin Doughnuts
Virtually Homemade: Pumpkin Snickerdoodles
TasteBook: Creamy Pumpkin Mac and Cheese
Dishin & Dishes: Homemade Pumpkin Chai Tea Latte Concentrate
Napa Farmhouse 1885: Spiced Pumpkin Pancakes
Red or Green: Spiced Pumpkin-Chocolate Chip Bars
The Heritage Cook: Roasted Pumpkin, Potato, and Sage (Gluten-Free)
Swing Eats: Pumpkin Panna Cotta with Pumpkin Seed Brittle
Taste with the Eyes: Sultry Pumpkin Soup - Southwest Flavors, Dressed To Kill
FN Dish: 8 Ways to Eat Pumpkin All Day Long

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

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Sweet Potato & Russet Pancakes with Chipotle Mayo

It has been raining for the past few days.  Hasn't been especially cold but if you look out the window you can be fooled into thinking that it was much later in the year than mid-September. The damp weather makes me long for comfort food...like potatoes. Maybe potato pancakes?

Potato pancakes are one of those simple dishes that, when made with quality ingredients, taste like a gourmet meal.  They are typically made with grated potatoes, eggs & flour to bind, oil and seasonings then pan fried in oil.  Some recipes call for added ingredients like onion, garlic, lemon juice and or minced vegetables.  All versions can be delicious. Today I combined sweet potatoes and russet potatoes and kept it very simple.  I have so many friends avoiding gluten that I wanted to skip the flour. I substituted almond flour which worked like a dream.  The nutty flavor paired nicely with the sweet potatoes and the pancakes were as crispy and crunchy as those made with flour.  Yum!

I wanted a bit of heat in the dish so I added a small pinch of red pepper flakes and topped the pancakes with a chipotle mayonnaise sauce.  Served atop sauteed greens, this made the perfect lunch.  Adding a poached or fried egg provides protein and is wonderful for breakfast, lunch or light dinner.  Enjoy!

Sweet Potato & Russet Pancakes with Chipotle Mayo
(serves 4)

1 sweet potato
1 tsp coarse grey salt
1 russet potato
1 large egg, lightly beaten
2 tbsp almond flour
1 tbsp fresh Italian parsley, chopped
1/4 tsp dried red pepper flakes 
sea salt
freshly ground black pepper
extra virgin olive oil
3 tbsp mayonnaise
1-2 tsp adobo sauce
fresh chives, minced or raw beets, shredded  for garnish

Preheat oven to 425 degrees.  Rub sweet potato all over with olive oil.  Place on parchment lined rimmed baking sheet. Sprinkle with grey salt.  Roast in oven for 45 min to 1 hour or until potato can be easily pierced with a sharp knife.  Remove from oven and allow to cool enough to handle.  Set aside. (Can be made 1 day ahead)

Scoop the flesh from the sweet potato into medium bowl.  Reserve the skin for another use. (I consider it the cook's treat!) Use a fork to mash the sweet potato. Using the shredding blade of a food processor or the largest holes of a box grater, grate the russet potato. Add the grated potato, egg, almond flour, parsley, red pepper flakes and a large pinch each salt and pepper to the sweet potato mash. Fold together all the ingredients until well blended.

Cover bottom of 2 large skillets with olive oil, about 1/4 inch oil each pan.  Heat until oil is hot. Carefully scoop 2 tablespoons potato mixture into hot oil flattening with a spatula into pancake.. Repeat with remaining potatoes.  *Hint, I have an ice cream scoop the exact size which I use to accomplish this.  Fry the pancake until deep golden brown and crispy on one side. (about 3 minutes). Using the spatula, flip and repeat on other side.  Remove from skillet and place on paper towel lined platter.

In a small bowl, mix together the mayonnaise and adobo sauce.  Serve the potato pancakes with a dollop of mayo mixture topped with either chives or beets. Serve immediately.

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Other potato recipes you may enjoy:
Green Bean and Potato Salad with Feta
Napa Farmhouse Potato Salad
Potato Soup with Red Chile & Cheddar Cheese
Smashed Potatoes
Spicy Twice Baked Sweet Potatoes

It is "potato" week at food network's summerfest. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite potato recipe of your own? Please share in the comments section of this post.
Blue Apron Blog: Red, Orange, Purple and White: Your Guide to the Potato Rainbow
The Heritage Cook: Fully Loaded Green Chile Potato Skins
Devour: 5 Ways to Prepare Sweet Potatoes
Feed Me Phoebe: Basque Tuna Stew with Peppers and Potatoes
Weelicious: Broccoli Cheese Patties
Domesticate Me: Potato Rosti with Pancetta and Mozzarella
The Sensitive Epicure: Salt Encrusted New Potatoes with Mustard-Mayo Dip
Napa Farmhouse 1885: Sweet Potato and Russet Pancakes with Chipotle Mayo
Red or Green: Roasted Sweet Potato Fries
And Love It Too: Sweet Potato Souffle
Taste With The Eyes: Ensalada de Papas a la Huancaina (Peruvian-Style Salad with Potato Cake, Egg and Yellow Chile)
FN Dish: Ease Out of Summer with Potatoes
What's Gaby Cooking: Parmesan Roasted Potatoes
Dishin & Dishes: Southern Green Beans and New Potatoes

best,
diane

napa farmhouse 1885
red or green?
california girl in taos
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i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

pancakes, my way??

i am incapable of following a recipe...i read tons of food and wine magazines, love cooking shows, devour cookbooks like some people read fiction best sellers...yet the simple act of faithfully executing the directions is impossible. i am always thinking about tweaking, adding, switching, changing...just a pinch of this...or a lot of that...and before you know it... a brand new dish.

the beauty of cooking is that experimenting is encouraged...you have "permission" to make it your way...to use the ingredients you love...and to create your own favorites...

take pancakes. there are probably a zillion good options...but i felt the need to make up my own twist...and i have a number of options depending on what i feel like that day. last year i posted my cornmeal pancake recipe, "how about cornmeal pancakes with fresh blueberries?" and i still get emails from readers telling me how much they enjoyed the story.

today, it is sunday...the first day of daylight savings (yeah!!), the sun is shining, i spent all day yesterday gardening...pruning, edging, trimming...getting ready for spring (my camellias are in bloom!)....and pancakes are the perfect way to start a lazy, late sunday. i thought i would post my "just pancakes" pancakes recipe...a bit traditional, a bit different...always a hit with family and friends....and ask all of you to share your favorite breakfast (although we frequently eat them for dinner) pancake ideas...

i love the idea of combining white flour with whole wheat...gives a nice texture...and i thought using maple syrup instead of sugar would add some depth...white flour/white sugar sometimes can just seem bland....and, of course... regular readers know i almost always use extra virgin olive oil in my recipes....here you go...pancakes, my way....

**note on ingredients..since i started my organic dog treat business, i always have organic unbleached flour and organic whole wheat flour, finely ground on hand. i find there really is a difference in the taste when using organic ingredients...so...if you can...go organic!

napa farmhouse 1885™ pancakes

2 eggs

1 1/2 c milk

1/4 cup extra virgin olive oil

2 tbsp maple syrup

1 c. organic unbleached white flour

1 c. organic whole wheat flour-fine

2 scant tbsp baking powder

1 tsp sea salt

beat eggs with a whisk in a medium bowl. add milk, olive oil and maple syrup and whisk until well mixed. sift together flours, baking powder and salt and add to egg mixture. stir until just mixed...a few tiny lumps will remain..do not over mix. pour batter into a large liquid measuring pitcher (or other pitcher). pour about 3 tbsp pancake batter per pancake onto hot griddle or large skillet. cook until bubbles form and tops of pancakes look a bit dry. flip and cook until second side is golden brown. serve immediately.

this recipe makes a ton of pancakes...enough to serve 4-6...you can easily cut this recipe in half...

hope you enjoy the pancakes...and are as happy as i am with daylight savings time....i am so, so ready for spring and warm weather...how about you?

best,

diane

diane padoven

napa farmhouse 1885™

"live a green life of style"™

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"how about cornmeal pancakes with fresh blueberries?"

for the past two sundays we have had friends over for brunch..different people each time..but very good friends nevertheless. both weeks i planned a tentative menu and created my shopping list only to get a phone call from said friends asking what was on the menu..as soon as i told them what i was thinking, there was a brief pause..and then this question.."how about cornmeal pancakes with fresh blueberries?" i mean really..two weeks in a row..i started thinking about favorite recipes..and friends who felt comfortable enough to ask for their favorites..i went from being a bit put out by not being able to try something new..to very happy and pleased that i have a large collection of dishes that people enjoy and request prior to coming to my home. not all the time(sometimes i can do the "new" recipes)..but often enough. to me, my favorite times..and my favorite memories..are those spent with family and friends around the dinner table... eating, laughing, talking, telling stories, continuing traditions or creating new ones...and knowing the food will be thoroughly enjoyed adds to the feeling of contentment..

so, for today's post, i thought i would share this recipe with you. maybe these pancakes will be added to your collection..and shared with your family and friends..i hope they will become a favorite in your home too.

i have made these cornmeal pancakes for years..i like them because they are not too sweet, taste really good..and offer a bit of a difference from more traditional pancakes. they are also really easy which is always a plus for me when having guests for brunch..not tons of work first thing in the morning.

cornmeal pancakes

1/3 c unbleached flour

1 1/4 c cornmeal

3/4 tsp baking soda

1 tbsp sugar

1/2 tsp salt

1 egg, beaten

1 1/4 c buttermilk*

1 tbsp extra virgin olive oil

whisk together flour, cornmeal, baking soda, sugar and salt in large bowl. add egg, buttermilk and olive oil. stir just until lumps disappear..do not over mix. pour batter onto hot skillet or griddle forming pancakes. **note..this batter is thinner than a more traditional batter so form pancakes carefully. cook until bubbles form and tops of pancakes look a bit dry. flip and cook until second side is golden brown. serve immediately. we serve with butter, maple syrup and fresh blueberries. ** i never have buttermilk on hand..so for spur-of-the-moment pancakes..use milk with 1 tbsp fresh lemon juice**

what are your most requested recipes? do you have "go to" dishes that you use whenever you want to make something delicious..and not experiment with something new? if so, please share the recipes with all of us in the comments section of this post..thanks in advance.

o.k...so i can hear the questions.."what about the weekly food fests?" this week is a recap week as we transition from summer produce to fall produce. be sure to check the everyday food blog and the away to garden blog on thursday for one last look at some of the favorite recipes shared during the past few weeks. i thought we would join in with an overview of the napa farmhouse 1885™ offerings. week one for us was cukes & zukes.

check out this post for roasted zucchini and tomatoes with parmesan and balsamic reduction and zucchini/potato hash browns with cheese. week two brought us green bean week..spicy green beans in asian chili sauce andgreen bean & potato salad with feta. how about roasted green beans, tomatoes & garlic with balsamic drizzle? week three was my favorite fest..because it was fresh tomatoes..i love tomatoes and wait all year for them to be ready..this post covered easy, breezy "non" recipes like fresh tomato sandwiches and roasted tomato pasta..then i shared my heirloom tomato & white bean salad, fresh pico di gallo, and heirloom tomato tapenade with bruschetta..

week four was all about fresh corn... the everyday food blog listed numerous delicious sounding recipes..but i shared my love of corn on the cob..and admitted that i never make any of the delicious sounding recipes..rather i always succumb to corn on the cob..boiled, roasted or grilled..with simple but very flavorful toppings. this post also includes what has been described as the most unusual but amazingly good corn recipe..my family's corny, corny lena (read the post for explanation of the name). corny, corny lena is actually a dark chocolate and pureed corn cake..with chocolate glaze. unusual..yes..and really, really good..

on to week five..which was the thursday leading into labor day weekend. this was open vegetable week..we could use whatever we wanted. i thought a smart strategy would be to post recipes i could also use for all of the holiday get-togethers as we had company coming each day... i chose a few relishes...cucumber and chiles relish, roasted pepper relish, fresh tomato relish..check them out...

last week was end of summer or early fall fruit week... i chose fresh pears..mainly because a friend had brought me 30#s of em..and i needed to start using them immediately...i posted a recipe for fresh pears with romaine & parmesan salad..and another for fresh pear cupcakes with chocolate glaze..best of all..many readers posted comments with additional suggestions and recipes for the pears..and for all the other posts too..note..i never close the comments section of any post..so you still have time to post your favorites..and please remember to share your favorite "go to" recipes in the comments section of this post...

have a terrific week...best,

diane

napa farmhouse 1885™

"live a green life of style"™

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