Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Wednesday, October 20, 2010

Pumpkin Pancakes

Every few months I refer back to a NYT article I mentioned a few months ago called “The 11 Best Foods You Aren’t Eating.” I’m not entirely sure why I’m so obsessed with it. I think it makes me feel better when I can check off a few items on the list, feel good about my nutritional habits and then go back to eating ice cream and fantasizing about beer.

Anyways, I can never check off ‘canned pumpkin’ because it is just not something I cook with unless I’m making pie at Thanksgiving. I assume I'm not alone here. However, the article says it’s very high in fiber and immune-stimulating vitamin A so when I saw it featured in one of Trader Joe’s nauseatingly cute but apparently effective fall displays, I grabbed a few cans. From there it was a short journey to pumpkin pancakes.

Mix together 1 1/4 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 3/4 teaspoon salt and about 2 teaspoons of any combination of cinnamon, nutmeg, ground clove, and/or ground ginger depending on what you have. In a separate bowl, combine 1 1/3 cups milk, 3/4 cup canned pure pumpkin, 4 egg yolks, 1/2 stick of melted butter, and 1 teaspoon vanilla extract. Mix the pumpkin mixture into the dry ingredients. Finally, beat the egg whites with an electric mixer (or if you live in NYC sized apartment with your whisk) until they are firm or your hand is tired. Fold into the batter. Cook them up like normal pancakes and serve with maple syrup, a bit of butter and a sprinkling of good salt.

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