Alice’s Pumpkin Pancakes
Makes 16 to 18 pancakes
2 Teaspoons Orange Spice Tea leaves
2 Cups all-purpose flour
½ cup sugar
2 teaspoons baking soda
1 tablespoon baking powder
1 teaspoon ground nutmeg
2 ¼ teaspoons ground cinnamon
1 teaspoon salt
2 cups buttermilk
¾ stick (6 table spoons) unsalted butter, melted, plus extra for the pan and for serving
4 eggs, lightly beaten with a fork
2 cups canned pumpkin puree (all pumpkin, not pumpkin pie filing)
Pure maple syrup, for serving (we prefer Grade B for its strong maple flavor)
We used to call these “pumpkin-filled pancakes,” but people expected pumpkin to ooze out of them when they cut them. Not so. But we are generous with the pumpkin in this batter!
Put the tea leaves in a coffee or spice grinder, and grind until super-fine
Place the ground tea, flour, sugar, baking soda, baking powder, nutmeg, cinnamon, and salt in a large mixing bowl and stir to combine.
One ingredient at a time, add the buttermilk, butter, eggs, and pumpkin to the dry mixture, mixing with a spatula until smooth after each addition (do not use a whisk). Let the batter sit for 15 minutes. Mix again with a spatula, and let it sit for 15 minutes more.
Place a large frying pan or griddle over medium heat and add a little butter to the pan. When the butter is sizzling, use about half of a soup ladle of batter (or a ¼- cup measure) to make perfect size pancakes. When bubbles start to burst on the top of the pancakes (takes about 2 minutes), flip the pancakes and cook for about 2 minutes more, or until golden. As they finish cooking, place pancakes on a baking sheet in a warm oven.
Serve with more butter and maple syrup!
Recipe Courtesy of:
ALICE’S TEA CUP
Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York’s Most Whimsical Tea Spot
By Haley Fox and Lauren Fox
Publication Date: November 2010
William Morrow Cookbooks ∙ Hardcover
$24.00/$32.00 (Can.), 240 pages