PUMPKIN PANCAKES
These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
Provided by Anonymous
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g
PUMPKIN PANADE
"Panade is just a fancy name for stuffing," said chef Michael Schwartz. Typically panades are rustic French dishes made with old bread, broth, plenty of stewed onion and gratinéed cheese (sometimes with an extra veg or two mixed in). Mr. Schwartz, however, likes to add cream and eggs to his versions, which takes the dish into bread pudding territory. But no matter what you call them, these casseroles are winter comfort food of the highest order. Serve as a side dish or as a main course with side salad. Courtesy of WSJ December, 2011.
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- RECIPE OVERVIEW & NOTE: Per Chef Schwartz: The recipe is not fussy: First, stew the onions with the pumpkin (or butternut squash) until they are soft and sweet and the pumpkin is almost cooked through. The onions should be well seasoned and flavorful when taken off the heat. Next, bring the cream and stock to a simmer and slowly whisk them into a bowl with the beaten egg yolks. Then, mix it all together-bread, herbs, cheese, cream, vegetables-and pack it into ramekins. Top with pecorino (Parmesan will work, too) and bake until the centers are nearly semi-firm. Before serving, slide the panades under the broiler for a few minutes; the pecorino should brown and bubble and form a crackly crust. When tapped with a spoon, the topping will give way to sweet pumpkin, caramelized onions and melted fontina, all suspended in a pillow of warm bread.
- Heat oven to 325 degrees.
- Using 1/2 tablespoon butter, grease 4 ramekins and the dull side of 4 pieces of aluminum foil cut to cover ramekins.
- Set sauté pan over medium heat. Swirl in oil and remaining butter. Add onions and a pinch salt. Cook, covered, until translucent, about 3 minutes.
- Add garlic, pumpkin and a pinch salt. Cook, covered, for 4 minutes.
- Uncover and cook until onions are lightly colored and pumpkin is tender, about 4 minutes more. Taste and season with salt and pepper, as needed. Discard garlic.
- While pumpkin cooks, toss bread, parsley, thyme and fontina in a large bowl. Stir in cooked pumpkin mixture.
- Return pan, without cleaning it, to medium heat. Add stock and cream or milk. While heating, whisk yolks in a small bowl. Once liquid is hot but not boiling, whisk it gradually into yolks (do not add too quickly or eggs will scramble). Pour liquid over bread mixture and toss to combine. Let rest a few minutes so most of the liquid is absorbed.
- Pack mixture into ramekins and top with pecorino. Cover with foil, buttered-side down.
- Bake, on center rack, until panades are semi-firm at their centers, about 15 minutes. Remove panades from oven and discard foil. Turn on broiler.
- Broil until pecorino melts and browns in spots, 3-5 minutes.
- Serve as a side dish or as a main course with side salad.
Nutrition Facts : Calories 707, Fat 25.2, SaturatedFat 13.1, Cholesterol 146.1, Sodium 1030.7, Carbohydrate 93.9, Fiber 5.4, Sugar 8.3, Protein 28.2
CHEESY BAKED PUMPKIN PASTA WITH KALE
Arguably one of the coziest autumnal dishes you can make in under an hour, this cheesy pumpkin pasta doesn't rely on a roux. Instead, the sauce is made simply by blending canned pumpkin, cream and vegetable stock. And because the pasta bakes in a flash - just 10 to 15 minutes at 500 degrees - the most time-consuming part of the entire recipe is grating all that cheese.
Provided by Sarah Jampel
Categories dinner, weekday, casseroles, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 500 degrees and butter a shallow 2-quart/9-by-13-inch baking dish. Bring a large pot of salted water to a boil.
- Cook the pasta in the boiling water for 4 minutes, adding the kale for the last minute. Drain the pasta and kale, rinse under cold water, then transfer to a large bowl along with the red-pepper flakes and the chopped herbs.
- In a blender, add the pumpkin, garlic, salt, pepper, cream and vegetable broth. Blend until smooth. (If you don't want to use a blender, add the pumpkin, salt and pepper to a large bowl and use a spoon to break it up into a smooth mixture. Slowly whisk in the cream and vegetable broth until mixture is smooth, then grate in the garlic.) Add the sauce to the bowl with the pasta. Add in most of the grated cheese, reserving about 1/2 cup, and stir to coat.
- Transfer the pasta into the baking dish, then dollop the ricotta over top and sprinkle remaining grated cheese. Bake for 10 to 15 minutes, until brown and bubbly. If you want the pasta really browned, broil it for 3 to 5 minutes, watching carefully. Allow the dish to cool for 5 to 10 minutes, and garnish with additional chopped herbs before serving.
Nutrition Facts : @context http, Calories 739, UnsaturatedFat 13 grams, Carbohydrate 65 grams, Fat 38 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 21 grams, Sodium 657 milligrams, Sugar 6 grams, TransFat 0 grams
FLUFFY PUMPKIN PANCAKES
Crisp fall mornings call for cozy breakfasts, and these fluffy pumpkin pancakes are just the thing to warm you right up. Packed with pumpkin and a sprinkle of cinnamon and vanilla, they feel and taste special, but are quick to stir together. The buttermilk and pumpkin make the batter quite thick, but they will spread. Be sure to leave lots of room between the pancakes when cooking them.
Provided by Yossy Arefi
Categories breakfast, brunch, quick, pancakes, main course
Time 30m
Yield 12 to 14 (3 1/2-inch) pancakes
Number Of Ingredients 13
Steps:
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and spices together until well combined.
- In a medium bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. (A few small lumps are O.K.)
- Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the 1/4 cup, making sure to leave plenty of room in between for the batter to expand.
- Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown. Repeat until all of the batter is used. Serve the pancakes as you make them or keep the pancakes warm as you cook them by setting them on a baking sheet in a 250-degree oven.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 166 milligrams, Sugar 4 grams, TransFat 0 grams
SIMPLY PUMPKIN PANCAKES
Quick, easy, delicious pumpkin pancakes from scratch. Developed for my pumpkin-loving grandson who will eat almost anything containing pumpkin. Serve warm with butter and syrup.
Provided by kcryss
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Sift flour, sugar, baking powder, cinnamon, and nutmeg together in a bowl.
- Whisk milk, pumpkin, egg, and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. Batter will be slightly lumpy.
- Heat a lightly oiled griddle over medium-high heat to 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more. Repeat with remaining batter.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 48.7 g, Cholesterol 51.4 mg, Fat 6.4 g, Fiber 2.1 g, Protein 8 g, SaturatedFat 1.8 g, Sodium 361 mg, Sugar 16.6 g
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