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pumpkin
pancakes with spiced pumpkin ice cream
(From PANCAKES FROM MORNING TO MIDNIGHT, William Morrow & Co., 1997)
Makes
about 16 pancakes and 1 quart of ice cream
The ice cream:
- 2 cups
heavy cream
- 2 cups
milk
- 1 cup
sugar
- 8 large
egg yolks
- 1 1/2
teaspoons ground ginger
- 3/4
teaspoon ground cinnamon
- 1/4
teaspoon freshly grated nutmeg
- 1 1/4
cups canned solid-pack pumpkin
- 1 teaspoon
pure vanilla extract
- 2 tablespoons
dark rum
Combine the
cream, milk and 1/2 cup of the sugar in a medium heavy-bottomed saucepan
and bring to the boil over medium heat, stirring occasionally. Meanwhile,
in a large bowl, whisk the yolks, the remaining 1/2 cup sugar and the
spices until thick.
Gradually whisk the hot cream mixture into the yolk mixture. Return the
mixture to the saucepan and cook over medium heat, stirring constantly
with a wooden spoon, until the custard thickens, about 3 to 5 minutes;
do not let the custard boil. When you draw your finger across the back
of the spoon, it should leave a track. Strain the custard into a large
clean bowl. Add the pumpkin and vanilla extract and whisk to blend. Let
cool to room temperature.
Freeze the custard in an ice cream maker following the manufacturer's
instructions. When the ice cream is almost ready, add the dark rum and
process until frozen.
Pack into a freezer container and freeze to firm and ripen. The ice cream
should be ready to scoop in about two hours, but it will keep in the freezer
for two weeks.
The pancakes:
- 1 cup
all-purpose flour
- 1/4
cup granulated sugar
- 2 tablespoons
(packed) brown sugar
- 1 1/2
teaspoons baking powder
- 1/2
teaspoon baking soda
- 1 teaspoon
ground cinnamon
- 1 teaspoon
ground ginger
- 1/2
teaspoon freshly grated nutmeg
- Pinch
of cloves
- Pinch
of salt
- 1 1/3
cups buttermilk
- 2 large
eggs
- 4 tablespoons
(1/2 stick) unsalted butter, melted
- 2 tablespoons
dark rum
- 1 teaspoon
pure vanilla extract
- 3/4
cup canned solid-pack pumpkin
In a medium
bowl, whisk together the flour, granulated sugar, brown sugar, baking
powder, baking soda, spices and salt. In another bowl, whisk together
the buttermilk, eggs, melted butter, rum and vanilla to blend thoroughly.
Pour the liquid ingredients over the dry ingredients and mix with the
whisk, stopping when everything is just combined. (Don't worry if the
batter is a bit lumpy.) With a rubber spatula, gently but thoroughly fold
in the pumpkin.
If necessary, lightly butter, oil or spray your griddle or skillet. Preheat
over medium heat or, if using an electric griddle, set to 350o F. If you
want to hold the pancakes until serving time, preheat your oven to 200o
F.
Spoon 1/4 cup of batter onto the griddle for each pancake, allowing space
for spreading. When the undersides of the pancakes are golden and the
tops are lightly speckled with bubbles that pop and stay open, flip the
pancakes over with a wide spatula and bake until the other sides are light
brown. (These are soft and puffy, so turn carefully.) Serve immediately,
or keep the finished pancakes in the preheated oven while you make the
rest of the batch.
Serve the pancakes piping hot with a scoop of ice cream melting into them.
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