Those Pancakes On Instagram

Wow! OK, so I’m definitely not a food blogger (but I am a foodie, as my Instagram clearly shows), but nonetheless, I am posting a recipe.

Today, I posted a picture on Instagram, of some pumpkin-pecan pancakes (try saying that 10 times really fast) that I made this morning, and a got several requests for the recipe. So here goes.

It all starts with my basic recipe for pancakes. At one point, because I often found myself making pancakes for varying numbers of people, I got tired to dividing it down and timing it up to find the right amounts. So instead, I tweaked my recipe so that it yields enough pancakes for 1 person, about 3-4 pancakes. So simply take this recipe, and double it up as many times as you have people at your breakfast table.

Dry ingredients:

3/4 cup flour (standard kind, not self-rising)
1/2 tsp salt
1 tbsp sugar
1/2 tsp baking powder
Wet ingredients:

3/4 cup milk (buttermilk gives the best texture)
1 egg
1 tbsp oil

Now, you can stop here and you’ll get a pretty good batch of plain ol’ pancakes. Serve with syrup and you’re good to go. Simply mix the dry ingredients in a bowl, then mix the wet ones in another, and finally mix them all together, then cook on a hot pan, sticking the finished ones in an oven set to 50° C/120° F to keep them warm while you finish the rest. Or, you can stir in blueberries, strawberries, or other seasonal berries right before you cook them.

For the pumpkin-pecan version, add the following:

1/4 hokkaido pumpkin (also known as red kuri squash)
5-8 pecan halves

Start by deseeding the pumpkin and cut it into chunks. If you’re using organic, you can leave the rind on, otherwise peel it. Place on a baking tray and bake at 200 °C/390° F for 15-20 minutes, or until baked through and soft. Let cool. I usually do this the night before.

If you’re old school, you can mash up the pumpking with a fork, and crush the pecans in a tea towel. Or, if you’re a lazy bugger like me, simply but all the ingredients for the pancakes into a blender or food processor, put the pumpkin chunks and the pecans in, and give it a whirr. Then cook like described above. Serve with maple syrup and coffee.

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