Pumpkin Spice Pancakes

Joy the Baker's version of a Martha Stewart recipe

Pumpkin Spice Pancakes

       makes 14-18 small pancakes

3/4 cup all-purpose flour

1/2 cup whole wheat flour 

2 Tablespoons brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon fresh grated nutmeg

pinch of ground ginger

pinch of ground cloves

1 cup milk

1/2 cup canned pumpkin

1 egg

2 Tablespoons vegetable oil or melted butter

Whisk together flours, salt, spices, sugar and baking powder in a medium sized bowl.  

In a separate bowl, whisk together milk, egg, pumpkin and vegetable oil or melted butter.  

Pour the wet ingredients into the dry ingredients and whisk until just combined.  Don’t worry if you have a few lumps.  You don’t want to over beat the batter, it’ll produce tough pancakes.  

Let the batter sit for 10 minutes while you heat the skillet.  Over low-medium heat melt a tablespoon of butter or vegetable oil .  Once skillet is hot, spoon a heaping 2 tablespoons of batter per pancake into the skillet.  When pancake starts to bubble slightly, carefully flip over.

Once browned and cooked through place pancakes on a oven proof plate and place in the oven set at 200 degrees F to keep warm while the rest of the pancakes are cooked.  

Serve with whipped cream and cinnamon sugar.. or maple syrup.  Delicious! 

Amazing Whole Wheat Pizza Crust

Ingredients

• 1 teaspoon white sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour*
• 1 1/2 cups all-purpose flour

(Other seasonings can be added as well- try dried basil or oregano) 

Directions

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

OR

Bread Maker Version

Put all ingredients into Bread Machine using the Dough Setting.  Put in order from liquid and sugar to flours (and salt) and yeast last of all.

When Bread Machine is done, place in well oiled bowl with clean towel on top and allow to rise for 1 hour or so.  Continue from step 4 above.

*A MORE Whole Wheat Version...

Use 3 1/4 cups of Whole Wheat Flour and No White flour

buttermilk pancakes

{from The Breakfast Book by Marion Cunningham}

MAKES: 14 three-inch pancakes

1 cup buttermilk

1 egg, room temp

3 TB butter, melted

3/4c all-purpose flour

1/2 tsp salt

1 tsp baking soda

Put buttermilk, egg, and butter in mixing bowl. Stir until smooth and blended.

Stir flour, salt, and baking soda together in a small bowl until well blended. Add to buttermilk mixture only until the dry ingredients are moistened- leave the lumps.

Ladle about 3 TB of batter per pancake onto pan or griddle. Cook over medium heat until the bubbles break on top. Turn pancake over and cook briefly.

** this batter keeps well for several days in the fridge

** wrap extra pancakes in foil and pop in the freezer for later

** for Whole Wheat pancakes, replace up to 1/2 the flour with whole wheat flour

** I substitute half the flour with spelt flour

** cooking these on an iron skillet with a little olive oil = best pancakes ever!