Today’s Dirty Deed: The Pumpkin Spice FrankenPancake!
What is a FrankenPancake, you might ask? Well, it’s a mashup of a couple different recipes that ultimately provided one of the tastier pancakes that Laura and I have eaten – ever!
I started with a half a can of leftover pumpkin mix that Laura used to make me some Pumpkin Cinnamon Rolls for my birthday (yum! give them a try), a desire for pancakes and, more specifically, a desire for buttermilk pancakes. The interwebs failed us on a recipe for all of the above, but I figured “what the hell:” we have a buttermilk pancake recipe from The Joy of Cooking that is known to be good and we also have a good recipe for pumpkin spice waffles from Epicurious, so how hard could it be to mash them up. The answer: dead simple!
- 1 1/2 cups All Purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 cups buttermilk
- 3 tablespoons unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/2 can pumpkin
- Combine dry ingredients in a large bowl and make sure to break up any lumps of brown sugar
- Whisk wet ingredients together in a second bowl
- Pour wet ingredients into dry ingredients and gently whisk them together, mixing until just combined
- Spoon 1/3 cup of mix onto griddle for each pancake and cook as normal for pancakes
- Stash in a warm oven until all pancakes are done
- Serve with butter, maple syrup, sausage and/or bacon