Serious Eats: Recipes

Baking With Dorie: Pumpkin-Pie Pancakes

Every Thursday, Dorie Greenspan stops by with a delicious baking recipe. Here's one you can print out for tomorrow morning's breakfast.

Tonight, after you've washed the platters and dried the endless glasses, you may have had your fill of stuffing and sweet potato casserole, brussels sprouts, cornbread, and maybe even turkey, but if you're like me, you'll be happy to give pumpkin one last fling. And if you are, I'd suggest these pumpkin pie pancakes to end the holiday weekend.

The pancakes have all the spices—and rum—of a holiday pie and can be served at brunch with a slick of maple syrup or savored as a dessert, in which case I'd certainly top them with great ice cream.

If you're making these for brunch, make it easy on yourself: the night before, whisk all the dry ingredients together and keep them covered at room temperature; whisk all the wet ingredients together and keep them covered in the fridge; and measure out the pumpkin puree and keep it covered and chilled as well. If you're flipping for the masses, you can easily multiply the recipe.

About the author: Dorie Greenspan is the author of several books on dessert, most recently Baking: From My Home to Yours. Dorie can also be found at DorieGreenspan.com and on the Bon Appétit website, where she is a special correspondent.

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