Brunch Series – Pumpkin Oatmeal Pancakes

These are so delicious and easy, I’d be crazy NOT to post them. I have quite the affinity for fall food. Squash, and dark greens, apples and blood oranges. If I had to choose one season to always eat in, Nay, live in, I would choose fall.  That is why my husband I and I chose to get married in the fall – because we love it so much. I feel a special kind of happiness when a chill hits the air and the trees start to turn, and these pancakes are the perfect companion for a brisk autumn Sunday.

Even though you have to process your oats to make these pancakes, it is a small effort that makes it totally worth it. These pancakes are surprisingly fluffy and delicious. My husband, especially loved their sweet, creamy pumpkin flavor, coupled with the airy texture. With just a little bit of butter and a light drizzle of maple syrup, they are all the things I love about fall bundled into a delicious little concoction.  I highly recommend.

Adapted from Running to the Kitchen

1 1/3 cups of quick oats

2 eggs

1/2 cup pumpkin puree

1 cup of almond milk (although, I’m sure cow’s milk would work as well)

1/2 tsp baking powder

1 tsp pumpkin pie spice

1/4 tsp mace (optional)

2 Tablespoons brown sugar

pinch of salt

Heat a large griddle or pan.  In a food processor, grind oats into a fine meal, nearly flour consistency.  Add all ingredients into a large bowl and whisk to combine.  Grease griddle and pour mixture into small circles.  Cook until edges begin to bubble, then flip.  Cook the other side completely.  Enjoy warm.

Advertisements

Brunch Series – Dutch Baby

I can’t help but giggle a little every time I hear the name “dutch baby”. 

It’s a rather funny name for a pancake.  The dutch baby is one of my husband’s favorite breakfasts.  He likes ordering it at pancake houses and then cracking a joke about how it is the best way to eat an infant, or some other joke of questionable taste.

Dutch babies look like you took a large, oversized pancake that deflated and flopped back on top of itself.  Because, essentially, that is what a dutch baby is – a type of  German pancake.  In fact, the word dutch stands for “Deutsch” or German, kind of like the Pennsylvania dutch.  These are the fun facts you learn when you marry someone who is German and has an affinity for pancakes.  And a dutch baby is De-licious and somewhat reminiscent of an eggy popover.  It has a crispy crust and custardy, but light center.  I prefer them served with freshly squeezed lemon and  copious amounts of powdered sugar.

This was my first try at a dutch baby, and I have to say, it turned out great!  I was a little concerned because they seem so large and intimidating at The Pancake House.  It turns out, there is very little to be afraid of.  In fact, this might be one of the simplest, quickest brunches EVER.  There, I said it.  Now try it out for yourself.

Foodiecrush has a great Dutch Baby recipe and little graph that explains how to make it with great ease.  I am not even going to attempt to recreate their explanation, as it is seamless.  Check out the website!