Sorry for the lack of good quality in the picture. I need to get a tripod for my camera so I can take better pictures.
So I decided to scrap the whole panna cotta thing since I didn't feel like getting more buttermilk. A poster at the Nigella board told me that it was probably because I did not melt the gelatin all the way which I think is entirely possible. I was reading a Cooks Illustrated recipe that said you needed to stir the gelatin and milk mixture for at least 10 minutes before chilling it. Gale's recipe just said to stir it in and then pour them into the ramekins so poopies on her (and me for not knowing I guess :P).
After the all-savory breakfasts last weekend, my boyfriend finally said he might like something sweet for breakfast so I made these pumpkin pie pancakes since he loves pumpkin pie so much. They actually do taste like pumpkin pie... at least just the custard part of the pumpkin pie and not the crust, mind you. :P They are very soft and fluffy (kind of a melt in your mouth type of pancake) but it was a big pain to flip them so I suggest making smaller versions of these.. not more than 4 inches wide (Personally I like my pancakes bigger than 4 inches but its hard to get away with that with this recipe.)
Note: This recipe is actually served with Spiced Pumpkin Ice Cream and has the recipe included. I don't have an ice cream maker (boo!) so I'm not going to post the recipe (scrooge, I am!). It tastes lovely with whipped cream and maple syrup though. :)
Pumpkin Pie Pancakes
(from Pancakes: From Morning to Midnight by Dorie Greenspan)
Dry Ingredients:
1 cup all-purpose flour
1/4 cup granulated sugar
3 tbsp (packed) brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/8 tsp freshly grated nutmeg
Pinch of cloves
Pinch of salt
Wet Ingredients:
1 1/2 cups buttermilk
2 large eggs
4 tbsp (1/2 stick) unsalted butter, melted
2 tbsp dark rum (optional)
1 tsp pure vanilla extract
To fold in:
3/4 cup canned solid-pack pumpkin
Combine dry ingredients in one bowl, wet ingredients in another bowl. Make sure everything is at room temperature, otherwise your melted butter might scramble your eggs.
Combine your wet and dry ingredients together. Do not overmix! Lumpiness is good! Next, fold in your pumpkin.
Preheat your griddle or skillet to about 350F. I don't have an electric skillet so I just set my electric stove to medium heat. You can also lightly oil or butter your skillet but I've always found that to get in the way of a nice-evenly browned pancake. Only oil if you are using nonstick (IMO). Have your oven slightly warmed so that you can keep your pancakes warm while you are cooking the rest of the batch.
Spoon about 1/4 cup of batter onto the griddle for each pancake and allow space for spreading. When the bottoms are golden brown and bubbles are coming up to the top, flip over carefully.
Serve immediately with warmed maple syrup, fluffy whipped cream, and nice cup of joe. :)
2 comments:
I'm not going to show these to my husband because, as an American, he a) loves pancake and b) loves Pumpkin Pie so I can imagine myself flipping these for him every morning!!
With regard to the gelatine issue, if you used the sheets, you should let it soften in some cold water for at least 20 minutes, strain it between your fingers to get rid of any excess water and stir into the still hot custard to melt it. I used gelatine for the first time this week and when I put the tart in the fridge it was still liquidy and I thought 'argggh!!' it's going to be a disaster!' but it had set up by the morning.
It is very peeving when you waste an expensive ingredient like vanilla pods though (for something like custard, I keep a fresh pod in a jar of sugar which I use to infuse the milk and I use the vanilla scented sugar when you mix with the eggs. It works out cheaper that way and you get a double vanilla hit - you don't get the speckled look though!).
Freya
Freya, I know what you mean. I baked two pumpkin pies back in October and my bf ate a slice everyday for breakfast and dessert! (I helped out too haha).
As for the gelatin issue, I used gelatin powder and I'm not so sure if it melted correctly since the recipe called for it to be mixed in with cold water. Thanks for your advice though! I've already started my jar of vanilla sugar and will surely use it soon! :D
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