Sunday, October 24, 2010

Pumpkin Pancakes with Cinnamon Butter

The original plan was to make Pumpkin Cinnamon Rolls for brunch today, but the kitchen activities last night plus a hockey game to watch meant that I didn't consider that I needed yeast and to let the dough rise for a few hours... SO the solution was to see what I did have in my cupboard. The result was some amazingly delicious and super easy Pumpkin Pancakes with Cinnamon Butter. The pancakes were a bit of a cheat, given that  I used Aunt Jemima's Buttermilk Pancake Mix as a base and they were inspired by Dorie on Serious Eats.

Pumpkin Pancakes

Aunt Jemima's Buttermilk Pancake Mix (about 1- 1 1/2 cups)
Water (about 1 cup)
1/2 cup canned pumpkin (not pumpkin pie filling)
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsp. dark rum
2 tbsp. brown sugar

Mix ingredients together in a bowl with a whisk. Adjust amount of water in order to make a fairly thin mixture. Let sit for about 5 minutes before cooking. Heat a tablespoon of oil in an iron skillet and cook each pancake at medium-high. When bubbles break through the surface in the middle of the pancake, flip to the other side.

Serve with cinnamon butter and maple syrup!

Cinnamon Butter
Also from Serious Eats

4 tbsp. butter at room temperature
1 tbsp. brown sugar
1 tsp. cinnamon

Stir together ingredients until well blended. Serve immediately or chill in the refrigerator until ready to use.

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