torta di zucca / pumpkin pie
Autumn has officially arrived. And, regardless of the warm temperatures that refuse to go down without a fight, the fact remains. Summer ’11 is over. Retail stores are displaying their fall wares, florists are featuring warm arrangements and the markets are stocking shelves with cabbages, squash and hearty greens.
Okay, wait…that’s not true.
When we were first given our assignments, it was the end of August, the weather was still stifling, and fall wasn’t even on my radar. Looking through Tara’s vast assortment of archives, I contemplated several recipes at that time. While everything looked delicious, my dietary intolerances pushed me away from her inviting chicken and beef dishes. But, her Garlic Roasted Asparagus with Parmesan Cheese, Quick and Easy Black Bean Burritos, and Candy Cane Swirl Cheesecake were quickly bookmarked for possible targets and/or future use.
Then, I clicked on her Baked Pineapple; it intrigued me. I love to grill it, so I read on. I turned out that the recipe calls for canned pineapple, and because I only use canned in hummingbird cupcakes or cakes, I tried the recipe with fresh pineapple first. Epic fail. For attempt #2, I used canned. The end result was not pretty either (literally…its ugly self didn’t look anything like Tara’s version), so I bailed on the dish.
Weeks passed and weather became crisp (for a day or two) before I remembered Tara’s Pumpkin Pie Pancakes. Nothing says Fall better than pumpkin, right? And, believe it or not, with all the pancakes I have made over the years, pumpkin was never one of them.
I only changed the recipe slightly by substituting the chocolate chips, since I am allergic. Otherwise, all was a-go as Tara explained. In a word? Delicious! Thanks Tara!
Pumpkin Pie Pancakes
slightly adapted from Feels Like Home Blog
1 ½ cups flour
1 ½ tsp. baking powder
¼ tsp. salt
¼ cup pecans, chopped
½ cup raisins
3 Tbsp. butter, melted
¾ cup pumpkin puree
¼ tsp. vanilla extract
2 large eggs
1 tsp. pumpkin pie spice
1 Tbsp. of sugar
About 1 cup milk
Combine flour, baking powder, salt, and sugar. When well blended, stir in pecans, and raisins.
Mix butter, pumpkin, vanilla, eggs, spices, and tablespoon of sugar, add to dry ingredients.
Gradually add milk, starting with ½ cup, until the batter thick, but easily pourable.
Serve with real maple syrup.
* Do not over-mix pancake batter! Stir only until all the ingredients are moistened.
* If you find you’re heavy handed and added too much milk, gradually stir in a tablespoon or two of flour. If not, the pancakes will be thin and flat.
* Thick, difficult to spread pancake batter will lead to heavy, doughy pancakes.
Other Mele Cotte Pancakes
- Blueberry Buttermilk Pancakes (Gluten-Free)
- Spelt Flour Pancakes
- A Peanut Butter & Jelly Pancakes
- Hearty Pancakes
- Apple Pancakes with Nutella Sauce
Past SRC Reveals