Pumpkin-Ginger Pancakes with Freshly Whipped Cream
Surprise, surprise, I’m back with more pumpkin.
I can’t seem to help myself!!
These Pumpkin-Ginger Pancakes are DELICIOUS, a perfect autumn breakfast for both children and adults. I’ve made them on several occasions – sometimes serving with toasted pecans, sometimes with butter and syrup – but am most fond of these wee flapjacks with a large dollop of lightly sweetened, freshly whipped cream.
PUMPKIN-GINGER PANCAKES WITH FRESHLY WHIPPED CREAM
Serves: 2 to 3
1 cup heavy whipping cream
1/4 cup caster sugar
1/2 tsp pure vanilla extract
1 cup all-purpose flour
2 tbsp firmly packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly ground nutmeg
1/4 tsp salt
1 large egg
3/4 cup milk
3/4 cup pumpkin puree
1/4 cup plain low- or non-fat yogurt
2 tbsp butter + extra for cooking
Cinnamon sugar, to serve
1. In the bowl of an electric mixer detached from the mixer unit, whisk cream and caster sugar until sugar dissolves, about 2 to 3 minutes. Transfer bowl to mixer unit, add vanilla extract, and whip on medium-high speed until soft peaks form. Cover and refrigerate.
2. In a large mixing bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
3. In another bowl, mix egg, milk, pumpkin, yogurt and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.
4. Place a non-stick griddle or 12-inch non-stick frying pan over medium heat (350 degrees). When hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/4-cup portions onto griddle and gently spread into 3-inch rounds. Cook until pancakes are browned on the bottom and edges begin to appear dry, about 2 to 3 minutes. Turn with a wide spatula and brown other sides, 2 to 3 minutes longer.
5. Serve warm with chilled fresh whipped cream and a dusting of cinnamon sugar.