Thanksgiving and Christmas are a very special time for our family, and I always want to create a special breakfast for our inn guests over the holidays. We are almost full at Brewster by the Sea and were tickled when we realized that all of the guests at Brewster by the Sea have stayed with us before. As I was checking everyone in yesterday, I mentioned that I wanted to create a new recipe with Pumpkin! I started looking through some old cookbooks that never seem to let me down when I am looking for something new to serve at breakfast. I also was keeping in mind a recent challenge to keep our meals, both at breakfast and at dinner, more healthy while still being special and flavorful. I came across this pancake recipe shown below that sounded good. I am usually not one to experiment with our guests but since everyone was so excited to see how the pumpkin mystery turned out it seemed like a safe challenge.
This recipe is really good. We are fortunate to have local fresh ground cornmeal and I liked that it combined buttermilk with the pumpkin. The pancakes were easy to make and our guests raved about how light they were. We decided to keep this in our regular fall menus at Brewster by the Sea and our sister inn, Captain Freeman Inn.
Happy Thanksgiving to all.
1/2 cup flour
1/2 cup corn meal
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon baking soda
1 cup buttermilk
1/2 cup canned solid packed pumpkin
3 tablespoons light brown sugar
1 large egg
1 tablespoon vegetable oil
3 pears or apples
Stir together flour, cornmeal, baking powder, cinnamon, baking soda and salt.
In separate bowl disk together the buttermilk, egg, pumpkin, brown sugar and oil.
Add flour mixture and stir until moistened. Do not over stir.
Butter grill and add 1/4 cup of battler on hot grill.
Meanwhile, peel apples and pears and slice thin. Saute in butter and add a little sherry and cinnamon to taste.
To serve, top pancakes with fruit and sprinkle with confectionary sugar. Serve with maple syrup on the side. mnnnnnn!