Cooking

Blueberry Scones

June 21, 2014 by Mairead Geary 12 Comments

Blueberries are in season, and I love to bake with these juicy summer berries, which simply burst with flavor when added to rich scones.

Traditional Irish scones dotted with raisins or sultanas come to mind when I think of fruit scones. However, my Dad tells stories of how my Granny mixed wild hurts (bilberries) and blackcurrants through her soda breads and scones during the summer months.

Bilberries are small dark berries, which look and taste a little like American blueberries, but are much smaller. In Ireland they grow in the wild on mountainous land. Called by different names around the country, the North Cork term ‘hurt’ is most familiar to me. The Irish word for this summer fruit is frachóg (pronounced frack-oh-g), with other names including fraughan, whorts, or heatherberries.

I love these scones baked with fat juicy blueberries, boasting a golden crust sparkling with a light dusting of sugar. Crumbling between my fingers, as I sip on a nice cup of Irish tea, I remember my granny. Nature’s summer gifts of free mountain fruit helped her create delicious treats for her brood of thirteen children. I bet my aunts and uncles loved these scones warm out of the bastible, and dipped in cups of warm milk.

Scones are deceptively tricky to get exactly right, especially for an Irish baker trying to create her mother’s pastries in America. Over the past twenty years I have created some rules of scone making to help avoid producing dry, sawdust-like scones.

Although not exactly a rule, I like to use cake flour rather than all-purpose or bread flour. This may sound strange to most American bakers, but I simply prefer the end product I produce with cake flour – they are closer to the Irish scones of my childhood.

Irish American Mom’s Tips for Perfect Scones:

Always sift the flour and baking powder together to provide aeration for lighter scones.

Treat the mixture with gentle care, lifting the flour high, as you rub in the butter. A soft touch incorporates air and transfers lightness to the scone dough. (When we were children my mother told us to imagine we were faeires baking magic scones. She encouraged us to lift the flour with a faerie light touch.)

Remember, too much mixing, and kneading will produce dry and tough scones.

Don’t use too much flour when kneading your dough.

Avoid pounding the dough with a rolling pin, instead use the palms of your hands to gently press the dough into shape. To level the scones simply pass the rolling pin lightly over the top. (The scone making faeries of my childhood used rolling pins with very gently).

When cutting out the scones, flour the sides of the cutter. Do not twist the cutter, but push it through the dough firmly, lift and release.

From the moment the wet ingredients hit the dry, work as quickly as you can.

Place the scones close together on the baking tray to encourage rising not spreading.

Never let the uncooked scones stand unbaked. Get them into the oven as quickly as possible since raising agents start their magical work the moment they meet the first drop of liquid.

A high temperature is required initially to promote rising of the scones.

And so, here is my recipe for blueberry scones. I think this is one of my best scones recipes, and is a wonderful variation of my Irish Raisin Tea Scones recipe. I hope you’ll like them too. Here is the printable recipe:

Blueberry Scones

Print recipe

Serves	12
Prep time	30 minutes
Cook time	30 minutes
Total time	1 hour
Meal type	Bread
Region	Irish

Ingredients

4 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
4oz butter (1 stick)
1/2 cup sugar
1 and 1/2 cups fresh blueberries
2 eggs
3/4 cups whole milk
sugar (to sprinkle on top of unbaked scones)

Directions

Step 1	Pre-heat the oven to 425 degrees Fahrenheit. Sift the flour, salt and baking powder into a large mixing bowl.
Step 2	Cut the butter into one inch pieces, then rub into the flour using a pastry blender, or rub the butter and flour using your fingers, until the mixture resembles fine breadcrumbs.
Step 3	Add the sugar and mix. Add the blueberries and mix gently to disperse them throughout the flour mixture.
Step 4	In a separate bowl or pitcher whisk the eggs and milk together. Make a well in the middle of the dry ingredients and pour in most of the liquid. Reserve 1/4 cup of the liquid mixture to brush on top of the unbaked scones.
Step 5	Mix the wet and dry ingredients together using a large spoon or with your hand. Form a soft-but-not-too-sticky dough. Add some extra flour if the dough is sticking to the sides of the bowl. If the dough is too dry and not sticking together, add a little more of the egg and milk mixture. Handle the dough gently to avoid bursting the blueberries.
Step 6	Turn the dough out onto a lightly floured surface. Sprinkle with a little more flour. Knead the dough lightly.
Step 7	Flatten the dough into a large round shape, about an inch-and-a-half high. This can be done with your hands or by lightly rolling the dough with a rolling pin.
Step 8	Use a biscuit cutter to cut out round shapes. Place the scones on a greased baking tray.
Step 9	Brush the top of the scones with the reserved egg and milk mixture. Then sprinkle the top of each scone with a little sugar.
Step 10	Bake in a pre-heated 425 degree Fahrenheit oven for 10 minutes. Then reduce the heat to 400 degrees and bake for another 15 to 20 minutes. Remove from the oven when the tops are turning a lovely golden color.
Step 11	Cool on a wire rack for 10 minutes.
Step 12	To serve cut the scones in two and spread each side with butter and/or jam or jelly. Delicious served slightly warm.

Wishing you all happy and successful scone baking – and don’t forget the faeries as you lift the butter and flour between your fingers.

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Filed Under: All Recipes, Cooking Tagged With: A Cup of Tea and a Scone, All Recipes, Bilberries, Blueberry Scones, Cooking, Hurts, Irish Baking, Irish Cuisine, Irish Scones and Breads, Irish Summer Fruits

Queen Of Puddings

May 12, 2014 by Mairead Geary 12 Comments

Queen of Puddings is a baked custard of eggs, milk, butter, sugar and breadcrumbs, spread with jam and topped with toasted meringue. A traditional British dessert, it was adopted by Irish cooks many years ago, probably because it is a luxurious treat made with the most inexpensive ingredients.

I love how generations past didn’t need fancy spices, herbs and rare ingredients to create delicious delicacies. The name “Queen of Puddings” implies a most decadent sweet, with no hint it is made with everyday kitchen staples, and a perfect way to use up stale bread.

Today’s recipe includes step-by-step instructions for this retro pudding of custard and jam topped with soft, chewy meringue. This is a true retro dessert, and one of my all-time favorites from my childhood.

Ingredients for Queen of Puddings

Ingredients:

Custard Base

3 large egg yolks
1 large egg
2oz butter
2 cups breadcrumbs
1/4 cup sugar
rind of 1 lemon

Topping

1/4 cup raspberry jelly or jam

Meringue Topping

3 large egg whites
3/4 cups sugar
pinch salt

Start by separating 3 of the egg yolks and whites. Set the egg whites aside. They’ll be used for the meringue topping.

No leftover egg whites or yolks with this recipe. The yolks are used in the base and the whites are needed for the meringue topping. Just perfect!

Next step is to make the custard base. Add the milk, sugar, butter and grated lemon peel to a saucepan. Gently heat, stirring until the sugar is dissolved. Use whole milk. The extra fat enhances the custard.

Not all Queen of Puddings recipes call for the milk to be heated. I find this step helps to ensure the sugar is fully dissolved and the lemon flavor is evenly distributed throughout the custard base.

Be careful not to boil the milk mixture. The custard flavor will be a little burnt if the milk is scalded.

Remove the mixture from the heat and allow it to cool a little, before mixing it with the egg yolks. If the milk is too hot the eggs will curdle.

Whisk the egg yolks and one full egg together.

Pour the pre-heated, but cooled milk over the eggs, and whisk together.

Stir the breadcrumbs into the milk and egg mixture. I like to let it stand for 30 minutes so the crumbs soak up the liquid.

Preheat oven to 325°F.

Grease a 2 quart casserole or ovenproof dish, then pour the breadcrumb mixture into the prepared dish.

I like to cook the base in a “bain marie”. That’s the fancy French term for a hot water bath. Custards cook more evenly when the baking dish is placed in a larger tin filled halfway with hot water.

A common mistake when baking custard is not to put enough water in the hot-water bath. To best protect your custard from excessive heat, the water lever should reach at last half way on the baking dish.

Bake the custard in the preheated oven for about 40 minutes until the custard has set.

When it’s done the top will be springy and a light golden color. Remove from the oven and set aside to cool a little.

You can discard the “bain marie” or water bath at this stage. It won’t be needed again.

Spread the jelly, or jam as we say in Ireland, over the custard base. I like a thick layer of raspberry jam, but feel free to use strawberry or blackberry preserves.

Now it’s time to prepare the meringue topping. Whisk the three egg whites with a pinch of salt using a hand mixer. It’s ready for the sugar once firm white peaks form. Add the sugar and beat again until their surface is glossy.

Some like to use a piping bag for a very precise, decorative topping. I just like to load the meringue on top of the jam, then spread it out with a spoon.

I get carried away making a snow storm scene using the back of a spoon, that ends up looking like the Sahara dessert when cooked. Return the pudding to the oven. Bake until the meringue is golden brown in color, which takes about 20 minutes.

Cool just a little before serving. It’s delicious with hot custard or pouring cream.

This is definitely a dessert that is best served warm.

Queen of Puddings is simply a delicious, retro dessert. I hope you enjoy it as much as I do.

Here’s the printable recipe:

Queen Of Puddings

Print recipe

Serves	8
Prep time	30 minutes
Cook time	1 hour
Total time	1 hour, 30 minutes
Meal type	Dessert
Misc	Serve Hot
Region	British

Queen of Puddings is a baked custard of eggs, milk, sugar and breadcrumbs, spread with jam and topped with toasted meringue.

Ingredients

Custard Base

3 Large egg yolks
1 Large egg
2oz butter
2 cups breadcrumbs
1/4 cup sugar
1 lemon (grated peel or rind)

Topping

1/4 cup raspberry jelly or jam

Meringue Topping

3 Large egg whites
3/4 cups sugar
pinch salt

Directions

Step 1	Separate 3 of the egg yolks and whites. Set the egg whites aside.
Step 2	Add the milk, sugar, butter, and lemon rind to a saucepan. Gently heat, stirring until the sugar is dissolved. Do not boil the milk mixture. Remove from heat and allow to cool a little.
Step 3	Beat three egg yolks and one full egg together in a separate bowl. Pour the pre-heated, but cooled milk over the eggs, and whisk together.
Step 4	Stir the breadcrumbs into the milk and egg mixture. Let stand for 30 minutes to allow the crumbs soak up the liquid.
Step 5	Preheat oven to 325°F. Grease a 2 quart casserole or ovenproof dish.
Step 6	Pour the breadcrumb mixture into the prepared dish.
Step 7	Place the casserole in a larger 9 x 13 baking dish or roasting tin. Carefully pour hot water into the baking pan until it reaches half-way up the side of the pudding dish.
Step 8	Bake for about 40 minutes until mixture is firm and a golden color. Remove from oven. Discard the "bain marie" or water bath.
Step 9	Using an electric mixer beat the three egg whites with a pinch of salt until firm white peaks form. Add the sugar and beat until their surface is glossy.
Step 10	Spread the jam over the cooked custard base.
Step 11	Top with the meringue mixture. Use the back of a spoon to spread the meringue and form decorative peaks.
Step 12	Return the pudding to the oven. Bake for 15 to 20 minutes until the meringue is golden brown in color.
Step 13	Serve hot - delicious with hot custard or pouring cream.

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Filed Under: All Recipes, Cooking Tagged With: British Recipes, Comfort Food, Cooking, Desserts, Irish Recipes, Puddings, Recipes, Sweets, Treats

Chicken Curry With Apple And Raisins

February 13, 2014 by Mairead Geary 6 Comments

Chicken curry may have originated in India, but it is a firm dinner favorite throughout the Emerald Isle. Many Irish people purchase their curries at local Chinese take-outs, but I prefer to cook mine from scratch.

A few chopped apples and raisins add a perfect sweet surprise to this dish. Whether you like to eat your curries with rice, or naan bread, or Irish style with a side of chips (french fries), I hope you enjoy this recipe.

If you prefer a smoother curry sauce to pour over your chips, my recipe for chips and curry sauce can be found here.

Ingredients:

2 teaspoons curry powder
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom
1/2 teaspoon chili powder
2 tablespoons butter
1 large onion (chopped)
2 teaspoons minced garlic
3 large chicken breasts
1 cup plain yogurt
1/3 cup tomato paste
3 small granny smith apples (diced)
1/2 cup golden raisins
4 cups water
chopped cilantro (to garnish if desired)
cooked rice (to serve)

Most curry recipes simply use store bought curry powder. I like to use curry powder as the base for a special spice mix to enhance the flavors in this recipe.

Create your own spice blend by mixing curry powder, turmeric, coriander, ginger, cumin, cinnamon, cardamom, and chili powder. If you like a very spicy curry you can add more chili powder.

You can use two to three teaspoons of this blend for a milder curry, but if like me you like a spicier dish, you can use the complete blend in your dish.

Melt the butter in a large skillet, or you can use a large pot or Dutch oven like me. Sauté the chopped onions and garlic for 3 to 5 minutes. Then add the spices and stir continuously as you cook the spices for another 5 minutes.

Add the chicken and cook for an additional 10 minutes, stirring to completely coat the chicken pieces with the spices.

Mix the yogurt and tomato paste together.

Add it to the chicken together with the water.

Bring the mixture to a boil, then reduce the heat and simmer for an additional 40 minutes.

Add the diced apple and raisins, and simmer for an additional 10 to 20 minutes. Peel and dice your apples just before adding them to the dish. If sliced to early the apples can turn brown, and don’t look very appealing in the finished dish.

Prepare the rice according to the package directions. I like to use basmati rice for a true taste of India.

Serve the curry hot over cooked rice.

I hope you enjoy this little taste of India, enjoyed by so many Irish people today.

Here is the printable recipe:

Chicken Curry With Apple And Raisins

Print recipe

Serves	6
Prep time	15 minutes
Cook time	1 hour, 15 minutes
Total time	1 hour, 30 minutes
Meal type	Main Dish
Misc	Serve Hot

Chicken curry may have originated in India but it is a firm dinner favorite throughout the Emerald Isle. Chopped apples and raisins add an extra dimension and sweetness to this spicy dish.

Ingredients

2 teaspoons curry powder
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom
1/2 teaspoon chili powder
2 tablespoons butter
1 Large onion (chopped)
2 teaspoons minced garlic
3 Large chicken breasts (cut into bite-size pieces)
1 cup plain yogurt
1/3 cup tomato paste
3 Small granny smith apples (diced)
1/2 cup golden raisins
4 cups water
chopped cilantro (to garnish if desired)
cooked rice (to serve)

Directions

Step 1	Combine the spices and mix well together.
Step 2	Melt the butter in a large skillet. Add the onion and garlic. Cook for 3 minutes until onion starts to soften.
Step 3	Add the spices. Cook for 5 minutes, stirring to prevent sticking.
Step 4	Add the chicken, mixing to fully coat it in spices. Cook for 10 minutes.
Step 5	Blend the yogurt and tomato paste together and add to the chicken mixture.
Step 6	Add the water and bring to a boil. Lower the heat and simmer the curry for 40 minutes.
Step 7	Add the apples and raisins and simmer for an additional 10 to 20 minutes.
Step 8	Serve over hot rice. Garnish with chopped cilantro if desired.

Happy curry cooking. And since tomorrow is St. Valentine’s Day, why not spice things up by trying this hot dish.

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Filed Under: All Recipes, Cooking Tagged With: Cooking, Curry, Recipes

Baileys Irish Cream Pumpkin Cheesecake

November 26, 2013 by Mairead Geary 18 Comments

Pumpkin cheesecake spiked with Irish cream liqueur is a perfect dessert for celebrating Thanksgiving, attending a holiday gathering or hosting a party. The distinctive flavor of Baileys perfectly compliments a creamy, pumpkin cheesecake filling.

I created this Irish-American fusion pie especially for Thanksgiving. Bailey’s cheesecake meets pumpkin pie, resulting in a hybrid Baileys pumpkin cheesecake. It boasts the requisite flavors of Thanksgiving, while it’s light texture makes it a perfect dessert after a heavy turkey dinner.

This is a baked cheesecake. Technically, it probably should be called a cheese pie, but whether you call it cake or pie, cheese, pumpkin and Baileys are the perfect trio for scrumptiousness.

Pie Base

1 and 1/2 cups graham cracker crumbs (8 cookie sheets)
1 cup vanilla wafer crumbs (25 cookies)
1/4 cup sugar
4 tablespoons melted butter (1/2 stick)

Pie Filling

1 cup sugar
1 and 1/2 cups low-fat cottage cheese
8oz 1/3-less fat cream cheese (1 block)
1 cup pumpkin puree
1/4 cup Greek yogurt
1/4 cup Irish cream liqueur (Baileys or any other brand)
3 tablespoons all-purpose flour
1/8 teaspoon salt
2 eggs
2 egg yolks
2 egg whites
2 tablespoons powdered sugar

Pie Topping

1 and 1/2 cups low-fat sour cream
2 tablespoons Baileys Irish cream
1/4 cup powdered sugar
Whipped heavy cream to decorate if desired

The first step is to create the biscuit crumb base. In Ireland I use digestive biscuits for all my cheesecake bases. When I can’t find my favorite McVite’s biscuits in America I compromise by using a mixture of graham crackers and vanilla wafers.

Place the graham cracker cookie sheets and vanilla wafers in a large plastic bag and zip closed. Using a rolling pin crush the cookies to form crumbs. This step can be completed in a food processor.

Toss the cookie crumbs into a large mixing bowl.

Add 1/4 cup of sugar and mix well.

Pour the melted butter into the cookie crumb and sugar mixture and combine using a fork. Mix well to moisten all of the crumbs. Just enough butter is used to hold the crumb base together. The mixture shouldn’t be too wet.

Press the cookie crumb mixture into the base and up the sides of a 10-inch round spring form pan, coated in cooking spray. Place the pie base in the refrigerator while making the filling, allowing it to chill.

Next it’s time to make the pie filling and a blender can do most of the work.

Add the sugar, cottage cheese, cream cheese, pumpkin puree, Greek yogurt, Baileys, flour, salt, 2 eggs and egg yolks to a blender.

I don’t add typical pumpkin pie spices to my filling, since I like how the Irish cream and pumpkin flavors blend. Too many spices overwhelm the creamy liqueur. But feel free to spice up the pie filling to satisfy your taste buds. Toss in some cinnamon, nutmeg or all-spice into the blender with the cheese filling and blend away, if you can’t handle pumpkin without a hint of cinnamon.

Look at the lovely fall colors in the blender.

Process until the mixture is smooth. Pour the mixture into a large mixing bowl.

I’m hoping for a nice big food processor for Christmas this year. With my trusty twenty year old blender I’ve got to hold down the lid to make sure this mixture doesn’t explode all over the walls when I flip that switch.

Using a hand mixer beat the two egg whites in a separate bowl until the eggs form firm peaks. Add the powdered sugar.

Beat again until the eggs become glossy and form stiff peaks. You should be able to turn the bowl upside down without the eggs moving in the slightest.

Combine the pumpkin cheese blend and the beaten egg whites. Use a large spoon to gently blend the egg whites into the mixture. Do not beat them with the hand mixer.

A lovely light orange creamy mixture should be the result.

Pour the filling into the prepared pie crust. Bake at 325 degrees F for 50 minutes. When the cheesecake is ready the surface will be a light golden color. The center will jiggle just slightly when the pan is moved. The center will firm up during the cooling time.

A typical cooked-cake test using a knife or tooth pick doesn’t work for a cheesecake. A knife may crack the top of a cheesecake made with sour cream. The test will never be accurate since cheesecake is supposed to be a little moist and gooey. The knife will never come out clean. Cheesecakes, like this one, made with sour cream still jiggle when cooked and have a soft spot in the center.

Here is a photo of the cheesecake as it came out of the oven.

Next, add the ingredients for the pie topping (sour cream, powdered sugar and Baileys) to a small mixing bowl.

Whisk them together to form a glossy topping. Pour the topping over the cheesecake, spreading it evenly to cover the cooked filling.

Return the cake to the oven and bake for an additional 10 minutes at 325 degrees. Most of the alcohol will burn off at this temperature.

Remove the cake from the oven and let it cool on a wire rack until it reaches room temperature. Cover it and place it in the refrigerator to cool over night, or for a minimum of 4 hours.

The surface of my cheesecake is not as pretty as I wished. A little, wandering finger tested it as it was waiting to be photographed. I tried to smooth over the evidence, but I’m afraid the damage was done.

After chilling the pie overnight, I concealed some of the surface damage with whipped cream. I’m afraid my cream piping was not perfect either, but you get the idea.

To serve, remove the sides of the spring form pan and slice.

Hope you enjoy this delicious taste of fall.

Here’s the printable recipe:

Irish Cream Pumpkin Cheese Cake

Print recipe

Serves	12
Prep time	45 minutes
Cook time	1 hour
Total time	1 hour, 45 minutes
Allergy	Egg, Milk, Wheat
Meal type	Dessert
Misc	Serve Cold
Occasion	Thanksgiving

Ingredients

Pie Base

1 and 1/2 cup graham cracker crumbs (8 cookie sheets)
1 cup vanilla wafer crumbs (25 cookies)
1/4 cup sugar
4 tablespoons melted butter (1/2 stick)

Pie Filling

1 cup sugar
1 and 1/2 cup low-fat cottage cheese
8oz 1/3 less fat cream cheese (1 block)
1 cup pumpkin puree
1/4 cup Greek yogurt
1/4 cup Baileys Irish cream
3 tablespoons all-purpose flour
1/8 teaspoon salt
2 eggs
2 egg yolks
2 egg whites
2 tablespoons powdered sugar

Pie Topping

1 and 1/2 cup low-fat sour cream
2 tablespoons Baileys Irish cream
1/4 cup powdered sugar

Directions

Step 1	Preheat oven to 325 degrees F.
Step 2	Make cookie crumbs from the graham crackers and vanilla wafers by pulsing in a food processor, or by placing them in a plastic bag and crushing them with a rolling pin.
Step 3	Combine the cookie crumbs, sugar and melted butter in a mixing bowl using a fork. Mix well to moisten the cookie crumbs with the melted butter.
Step 4	Coat a 10-inch round quick-release baking pan with cooking spray. Press the crumb mixture into the bottom and up the sides of the pan. Place in the refrigerator to chill, while making the pie filling.
Step 5	Add the sugar, cottage cheese, cream cheese, pumpkin puree, Greek yogurt, Baileys, flour, salt, 2 eggs and egg yolks to a blender. Process until the mixture is smooth. Pour the mixture into a large mixing bowl.
Step 6	In a second large bowl, beat the egg whites until stiff and small peaks form. Add the powdered sugar and beat until glossy, stiff peaks form. Gently fold the beaten egg whites into the pumpkin cheese mixture. Do not beat.
Step 7	Pour the pie filling into the prepared crust. Bake at 325 degrees F for 50 minutes. When the pie is ready the surface will be a light golden brown. The center of the pie will jiggle just slightly when the pan is moved.
Step 8	Make the topping by whisking the sour cream, powdered sugar and Baileys in a bowl. Pour over the cheesecake and spread evenly over the top. Return the pie to the oven and bake for an additional 10 minutes at 325 degrees.
Step 9	Let the pie cool in the pan on a rack until it reaches room temperature. Cover and chill in the refrigerator overnight or for a minimum of four hours. Remove the side of the pan to slice and serve.

Wishing you all a very happy Thanksgiving.

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Filed Under: All Recipes, Cooking Tagged With: Cooking, Dessert, Irish Recipes, Recipes

Whole Wheat Pumpkin Pancakes

October 18, 2013 by Mairead Geary 8 Comments

Pumpkin pancakes are the perfect start to a fall day, a delicious treat for Sunday brunch or a weekday lunch. And to tell you the truth, I’ve been known to indulge in these delicious pancakes for dinner too.

Today I thought I would veer a little away from my usual offerings of traditional Irish recipes to concentrate on a true American favorite. However, I did promise Irish American fusion food, and these pancakes definitely fall within that category.

I make whole wheat pumpkin pancakes with added flax meal and wheat germ, creating a distinctive nutty flavor reminiscent of Irish brown bread. There is no shortage of fiber in these pumpkin pancakes.

Ingredients

1 cup whole wheat pastry flour (all-purpose flour can also be used)
1 cup whole wheat flour
1/4 cup flax meal
1/4 cup wheat germ
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 cups buttermilk
1 cup pumpkin puree
2 eggs
2 tablespoons melted butter
butter or oil (to cook)

Add the flours, wheat germ and flax meal to a large mixing or batter bowl, and blend together using a whisk.

Toss in the spices and mix together with the flours.

Then add the baking powder, baking soda and salt.

Now it’s time to add a little sugar. I use up to a 1/4 cup to suit my kid’s palates, but a tablespoon or two is just fine if you prefer your pancakes a little less sweet. Brown sugar works great too.

Set the dry ingredients aside, to prepare the wet ingredients in a separate bowl.

First add the buttermilk, then two eggs. Most American pancake recipes call for only one egg, but I can’t resist throwing another one in. Since my little ones love these pancakes I like to sneak in a little extra protein.

If you don’t have any buttermilk on hand, just use whole milk and add a tablespoon of vinegar.

Now toss in the pumpkin puree.

Melt the butter for 20 seconds in a microwave safe bowl or pitcher, then add to the wet ingredients.

Pour the wet ingredients into the dry.

Stir everything together. This mixture is thicker than most pancake batters.

Melt some butter or heat some vegetable oil in a skillet over medium heat.

Pan temperature is key to successful pumpkin pancakes. If cooked over a high heat the outside burns before the inside cooks. Cutting into a lovely crispy pancake to release a gooey mess is always a big disappointment.

If the pan is too cold, you don’t get nice crispy pancakes on the outside. A good medium heat works best, but remember every pan and stove top is different, so your first pancake may be an experiment.

Use a 1/4 cup measuring spoon to scoop up some batter and pour it into the center of the hot pan. Since the batter is pretty thick it helps to take the back of a spoon to spread the batter out into a nice circular shape about 5 to 6 inches in diameter.

Cook the pancake over medium heat for about 3 minutes per side.

When larger bubbles start forming in the center of the cooking pancake, it’s ready for flipping. Brown the pancake on both sides.

I love cooking pancakes in my cast iron skillet, but my kitchen reality means every pan I own and every burner on my stove top is called into action, to meet my kiddos’ urgent pleas for pancakes NOW. Every one of my pans and burners requires a different pancake cooking time.

Have fun stacking your pancakes as they cook. This recipe yields around twelve.

Serve hot with melting butter and maple syrup. If you can, use real maple syrup. It’s a little taste of America I adore, and perfectly compliments the nutty flavor of these wholewheat pumpkin pancakes.

Wishing you all happy pancake flipping this fall.

Here is my printable recipe.

Whole Wheat Pumpkin Pancakes

Print recipe

Serves	12
Prep time	15 minutes
Cook time	15 minutes
Total time	30 minutes
Meal type	Breakfast
Misc	Serve Hot

Pumpkin pancakes are the perfect start to a fall day, a delicious treat for Sunday brunch or a weekday lunch.

Ingredients

1 cup whole wheat pastry flour (all-purpose flour can also be used)
1 cup whole wheat flour
1/4 cup flax meal
1/4 cup wheat germ
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 cups buttermilk
1 cup pumpkin puree
2 eggs
2 tablespoons melted butter
butter or oil (to cook)

Directions

Step 1	In a large batter bowl combine the whole wheat flours, flax meal and wheat germ. Add the spices, baking soda, baking powder, salt and sugar and mix well together.
Step 2	In a separate bowl mix together the buttermilk, pumpkin, eggs, and melted butter.
Step 3	Stir the wet ingredients into the dry to make a thick batter.
Step 4	Heat a lightly oiled or buttered frying pan over medium heat.
Step 5	Pour a 1/4 cup of batter onto the pan and brown on the first side. Flip the pancake when large bubbles start forming in the center of the pancake. Brown the second side.
Step 6	Use about 1/4 cup of batter to form individual pancakes, browning them on both sides over medium heat. If cooked on high heat, the outside will burn, before the pancake is fully cooked.
Step 7	Serve pancakes hot with butter and maple syrup.