Jeff's niece graduated high school this year and has jumped right into college - we thought that one of the items we could give her to celebrate all the new happenings in her life is a new baked good every month while she is at school! I don't think I mentioned it last month, but we made those reliable
Outrageous Oreo Crunch Brownies and this month we sent off a hefty package of Jeff's favorite
Chocolate Malted M&M Cookies. Although, this time we used those spooky Halloween M&Ms! I haven't nailed down next month's treat, but I have a few ideas in mind!
I took some time yesterday for the annual roasting of a bunch of sugar pumpkins - I do this to harvest the fantastic orange flesh to freeze for pumpkin goodies throughout the year! Before stashing it away, I saved a bit of the fresh mash to make these
Pumpkin-Oat Pancakes with Crystallized Ginger for a breakfast-for-dinner night this evening.
I used a combination of dry ingredients to create pancakes that were still fairly light, yet sneaked in a few good nutrients. I mixed things up with all-purpose flour, whole wheat pastry flour and a bit of finely ground old-fashioned rolled oats to add a hearty factor. If you prefer not to use those ingredients, just use completely all-purpose flour instead. To infuse the fragrant aroma of fall into these pancakes, I spiced up those dry ingredients with our favorite
Vietnamese cinnamon, allspice, ginger and a pinch of cardamom for its racy attitude.
Since we love the sweet heat of crystallized ginger, and besides the fact that it goes tremendously well with pumpkin, I also tossed a small handful into the mix. This batter is more viscous than typical pancakes, a bit akin towards waffle batter, but don't try to thin it out - just spread the batter out with a spoon or spatula, if desired, once it hits the griddle. The pancakes cook up pretty thick with a healthy weight to them, but they are not dense and gummy either. With just a few tablespoons of brown sugar to enhance the pure pumpkin essence, these pancakes are not too sweet, making them a perfect candidate for a generous helping of warmed pure maple syrup at serving.
Recipes
I took some time yesterday for the annual roasting of a bunch of sugar pumpkins - I do this to harvest the fantastic orange flesh to freeze for pumpkin goodies throughout the year! Before stashing it away, I saved a bit of the fresh mash to make these Pumpkin-Oat Pancakes with Crystallized Ginger for a breakfast-for-dinner night this evening.
I used a combination of dry ingredients to create pancakes that were still fairly light, yet sneaked in a few good nutrients. I mixed things up with all-purpose flour, whole wheat pastry flour and a bit of finely ground old-fashioned rolled oats to add a hearty factor. If you prefer not to use those ingredients, just use completely all-purpose flour instead. To infuse the fragrant aroma of fall into these pancakes, I spiced up those dry ingredients with our favorite Vietnamese cinnamon, allspice, ginger and a pinch of cardamom for its racy attitude.
Since we love the sweet heat of crystallized ginger, and besides the fact that it goes tremendously well with pumpkin, I also tossed a small handful into the mix. This batter is more viscous than typical pancakes, a bit akin towards waffle batter, but don't try to thin it out - just spread the batter out with a spoon or spatula, if desired, once it hits the griddle. The pancakes cook up pretty thick with a healthy weight to them, but they are not dense and gummy either. With just a few tablespoons of brown sugar to enhance the pure pumpkin essence, these pancakes are not too sweet, making them a perfect candidate for a generous helping of warmed pure maple syrup at serving.
Recipes
Joe, how do you roast your sugar pumpkins?
ReplyDeleteI'm interested of knowing myself.
ReplyDeleteWhat a lucky niece, in which State does she study? Niece treats you sent her. I hope she likes both of you a lot.
I never thought of adding crystallized ginger to pancake. I wonder how it tastes like.
I am with Patty and Helene...how do you preserve the pumpkin?
ReplyDeleteI would love to have pumpkin stashed away for later in the year!
my my, i love breakfast for dinner and these hit the spot!!
ReplyDeleteYes indeed! That's one lucky neice. And, as wired as young adults are today, they LOVE getting mail. You're good uncles.
ReplyDeleteYou are so sweet to bake a treat a month for your niece! When you are in school getting mail is so much fun--and mail you can eat?! Well that is just awesome!
ReplyDeleteCourtney
I hack the pumpkin in half, scoop out the seeds and any stringy insides. Roast them, cut side down, on baking sheets in a 350 degree oven until tender - time will depend on the size of your pumpkins.
ReplyDeleteScoop out the flesh and run through a food processor for a smoother puree. If it seems a bit watery, you can certainly drain some of the excess liquid away.
TTFN - We do to, as you have probably noticed!
Sue and Courtney - Thanks!
Are you guys interested in adopting a small, but hungry San Francisco family (2 boys and a golden retriever/aussi mix)?
ReplyDeleteI love your idea of a treat a month. I gave my niece postcards to mail to me that said "I need cookies". I haven't gotten one back from her yet - maybe I should be proactive? ;0
ReplyDeletethanks for the great recipes and idea!
Ari - Hmm... we've always talked about living in San Francisco - how about we move in and I'll be your dedicated cook/baker?
ReplyDeleteLisa - I love that idea!
WOW, how sweet! I wish I had an aunt/uncle that would send me a treat every month while I was in school!
ReplyDeleteYour foodie photos are amazing!
Para - Thanks!
ReplyDelete