Pumpkin Panade Recipes

PUMPKIN PANCAKES

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.

FLUFFY PUMPKIN PANCAKES

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.

LIGHT AND FLUFFY PUMPKIN PANCAKES

Steps:

• Whisk flour, sugar, baking powder, spices and salt in a bowl.
• In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
• Fold mixture into dry ingredients.
• Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
• Cook pancakes about 3 minutes per side. Serve with butter and syrup.
• Makes about six 6-inch pancakes.

EASY PUMPKIN PANCAKES

Steps:

• Whisk pumpkin pie filling and eggs together in a bowl until smooth. Add milk, flour, baking powder, sugar, pumpkin pie spice, cinnamon, and nutmeg; whisk until batter is smooth.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

FLUFFY PUMPKIN PANCAKES

Steps:

• In a bowl, whisk together the first eight ingredients. In another bowl, whisk the next six ingredients until blended. Add to dry ingredients; stir just until moistened., Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve with syrup.

SIMPLY PUMPKIN PANCAKES

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.

PUMPKIN PANCAKES

Steps:

• Whisk flour, sugar, baking powder, salt, and spices in a bowl.
• In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients.
• Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.

PUMPKIN PANADE

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.