Saturday, October 9, 2010
Tis the season, fall that is, not only because of the Seattle rain falling tonight, but in the University District Farmer's Market and Seattle grocery stores, there are Pumpkins everywhere, I guess it is for Halloween but to me it just means the coming of fall. Pumpkins are traditionally thought of as a fall food but here at the Chambered Nautilus Bed and Breakfast in Seattle, we serve pumpkin food the year round and this is one of our favorites, a very moist pancake and when served with gingered butter and topped with fresh pear slices, it is just yummy, pumpkin pancakes + pears = Fall in Seattle at its best!
So for all of you who have asked me for this recipe over the years, I am finally caving in and posting it, who knows, maybe it is something about all those pumpkins, the leaves falling, or the Seattle fall rain, enjoy it in your kitchen as much as we do in ours.
1 cup flour
1/4 tsp. salt
2 tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. powdered ginger
1 egg, beaten
1/2 cup plain yogurt
3/4 cup milk
3/4 cup canned pumpkin
2 tbsp. melted butter
In medium sized bowl, sift together the flour, salt, brown sugar, baking powder, baking soda, cinnamon, nutmeg and powdered ginger. In a separate bowl, combine the remaining ingredients. Add the flour mixture and stir until just blended.
Heat pancake griddle and grease (we use butter). Use not quite 1/2 cup of batter per pancake. Serve with gingered butter and warm maple syrup.
This will serve 4 with 2 large pancakes each.
2 tbsp finely chopped candied ginger
1/4 cup softened butter
Beat ginger and butter together. This keeps well in the fridge.
Recipes come into our kitchen from lots of places, this one was brought to us from our former innsitter, Dana McCready. Thanks Dana for this great addition to our kitchen!
Chambered Nautilus Bed and Breakfast Inn
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