I just received an email from our school nurse: “Child Nutrition Services offer healthy, nut free birthday treats. The order forms can be found on the district website under the Child Nutrition Department.” The form includes Blue Bunny Ice Cream Sandwiches and I’m still trying to figure out how Birthday Ice Cream Sandwiches with high fructose corn syrup, red# everything, yellow # everything, and I’m not even sure if cream was actually listed as an ingredient is actually considered HEALTHY. Maybe they think it is healthier than a piece of cheesecake or deep fried oreos. Someone let me know why these are healthy.
Okay, I know the last pumpkin pancakes were yummy, but these are even BETTER. I took the original Best Buttermilk Pancake recipe from America’s Test Kitchen and used whole wheat flour, their technique, minus the sour cream, plus some pumpkin puree and voila! You have tender and thick and fluffy pancakes that are made from 100% whole wheat flour and vitamin A all included. Throw in some mini chocolate chips at the end and the kids will never figure it out.
Best Buttermilk Whole Wheat Pumpkin Pancakes
2 cups whole wheat flour or white whole wheat flour*
2 Tb. sugar
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 dashes of ground cloves, allspice and nutmeg
2 and 1/8 cups buttermilk (substitute is 2Tbs. lemon juice and then add milk until makes 2 cups), plus additional?*
1/2 cup canned pumpkin/pumpkin puree ( or increase this to 1 cup, however, the pancakes take longer to cook and can be more mushy in the middle)
3 Tb. butter, melted and not hot; or substitute 3 Tb. applesauce
* I have made these over the past year with many different flours. King Arthur’s seems to be the most consistent. The less processed ones like stone ground organic and such taste great and do work. However, the stone ground and other flours yield a really thick batter and I find myself adding more milk in order to get the batter to look more like pancake batter. I add the milk about 2 Tablespoons at a time.
1. In great big bowl, mix together the flour, sugar, baking powder, baking soda, salt and spices.
2. In a not so large bowl, mix the buttermilk, pumpkin, eggs and butter together.
3. Add the wet ingredients to the dry ingredients and stir until just combined. If the batter is really thick – add another 1/8 cup of milk or buttermilk. Let batter sit about 10 minutes. Please let it sit 10 minutes. This is what makes the pancakes really tender. Maybe that is why they taste tender in the restaurants? The batter sits there until you order? I dunno.
4. Cook like normal: heat large skillet over medium heat with a little butter or griddle to 350 degrees. Pour batter into the size pancake you want and flip after 1-2 minutes. Cook 2-3 minutes or so … until the other side is browned.
adapted from America’s Test Kitchen/Cook’s Illustrated