Best Ever Pumpkin Pancakes

When the leaves begin to change, and Autumn is in the air, we always pull out some of our favorite pumpkin themed recipes (some of you may have tried our pumpkin chocolate chip muffins!).  Our family has a hands down favorite for breakfast, and that is my Pumpkin Pancakes.  They are airy, light, festive, and full of the flavors of Fall…cinnamon, nutmeg, ginger, and pumpkin.  They take a little longer to prepare than the basic pancake recipe, but they are so worth the time.  Hope you will give them a try…

What:  Pumpkin Pancakes

Recipe:

• 1 ¼ cups flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking soda
• 1 ¼ teaspoons pumpkin pie spice
• ¾ teaspoon salt
• ¼ teaspoon ground ginger
• 1 1/3 cups whole milk (I tried with vanilla coconut milk recently, and it was delicious!)
• ¾ cup of pure pumpkin puree – not pumpkin pie filling (I like Libby’s)
• 4 large eggs (separated)
• ½ stick unsalted butter, melted
• 1 teaspoon pure vanilla extract

*mini semi-sweet chocolate chips are a delicious option (just sprinkle a few on the batter when you pour on to griddle)

Whisk the first 6 ingredients in large bowl to combine.  In another bowl whisk milk, pumpkin, egg yolk, and butter – then add to dry ingredients.  Beat egg whites until stiff, and then fold into pumpkin mixture in two separate additions, being careful not to over mix, as you do not want to take the air out of the whipped whites.  (Batter will be a little thicker than a basic pancake recipe.)  Drop on to a hot griddle lightly brushed with vegetable oil.  When golden on “down” side, and air bubbles appear, gently flip.

We like to eat breakfast as a family, so here’s a tip in how to keep the pancakes nice and moist, and warm while you are making a few batches:  Set oven to 150 – 170 degrees, and put a metal cookie cooling rack on top of a cookie sheet.  Then, as the pancakes come off of the griddle, lay them on the rack (slight overlapping but not stacking) and keep in the oven on the low heat until done with all of the batter.             

Why They Are The Best:  Try the recipe, and you will see!  They are so light and airy, they literally melt in your mouth – it’s kind of like eating a little desert soufflé for breakfast.  The flavors from the pumpkin and spices are a wonderful surprise to the classic breakfast staple of pancakes for breakfast.

How We Know:  What started out as a special holiday season recipe, quickly became a year round treat.  I have made these for most of our children’s friends, and usually have to double the recipe!

Best Ever Blue Berry Pancakes

We just returned from a combination birthday/Mother’s day getaway weekend in Middleburg, VA. The 265 acre Goodstone Inn is a fantastic, and close escape from the DC area. A couple of things to note about the Inn, and then we will get to the food.

First, the grounds are beautiful, and you can stay at one of the six properties on the estate. As we drove to the Spring House, where we stayed, we were captivated by the site of the tall grass, ripling in a wave like motion as the wind sweep across it.  It was a memory we'll never forget. The stone, three story Spring House had four bedrooms/suites, each with a full bath, a fully equipped kitchen, and a cozy living room with a fire place.

The most important point was how impressed we were in how they do the little things right. We stayed at the Inn at Perry Cabin last fall, although smaller and simplier, we felt that the overall experience at this place was absolutely on par with that Inn, and 20 minutes closer!

The second and, perhaps, most the important fact was that the food was great. Normally, when you stay at a small Inn or B&B your expectations are minimal. Typically, you're there for the peace and quiet, and potentially the location. This place is a foodies paradise! The full service restaurant is under the very capable direction of Chef William Walden, formerly of L' Auberge Chez Francios in Great Falls.

You can enjoy, and we mean enjoy, three meals a day without even leaving the property, but should you choose to leave the town of Middleburg, Va is only five minutes away.  And as a bonus, a couple of our favorites items on the menu where reminiscent of selections on the Chez Francois's menu...hello, Souffles. But, our favorite dish while at the Inn was without a doubt, the Blueberry Pancakes.

What: Blueberry Pancakes

Where: Goodstone Inn, Middleburg, VA

Why it's the Best: Chef Walden uses Tahitan vanilla, flour, sugar, baking soda and other ingredients. But it's not just the ingredients that make these special....it's how he prepares them that makes them unique. He first lightly seers them in a cast iron skillet, creating a crispy sweet and slightly crunchy crust. He then finishes them in the oven, where the baking soda kicks in causing them to rise and given them a light and fluffy center.

The second thing he does that puts it over the top is cover them with his fresh homemade blueberry sauce (with a hint of cinnamon).  Also impressive and unique, was that he left his kitchen to visit and ask the guests how they enjoyed their meal. In fact, he left his business card so that we could email him our comments. Chef Walden keeps a profile on the guest that visit the restaurant...as a marketer, he had me at "send me an email."

How We Know: the Editor of QG Magazine stayed at the inn recently and they told us that he loved the pancakes so much they are going to be featured in the magazine. Look for them in the July or August edition.

Craving Level: Weekly, and most likely every Mother’s Day!

Reviews & Maps: Google, TripAdvisor , Open Table