Just in case no one has noticed, Thursday is Thanksgiving.  You know, the day before Black Friday that actually starts on Thursday which is Thanksgiving.  It’s traditional to post something about turkey, potatoes, gravy or exotic side dishes, maybe even pumpkin pie.

I’m feeling seasonally challenged so I decided to explore some of the other ways to use up that leftover pumpkin puree, starting with breakfast (or as they say in my house, brunch).  There is a deep philosophical divide among family members about how thick or thin pancakes should be.  Some want them fat and fluffy.  I’m more of a crepe, Swedish pancake type.  But, since I’m cooking, I chose the middle path.

Pumpkin Pancakes

Ingredients

• 1 large egg
• 1 cup all purpose flour
• 1 cup milk
• 1/4 cup pumpkin puree
• 1 tablespoon sugar
• 2 tablespoons melted coconut oil
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon pumpkin pie spice

In a medium size bowl or large measuring bowl, beat the egg until fluffy.  Add the pumpkin puree, sugar, milk, sugar, and coconut oil.

Once that is combined, add the flour, baking powder, salt and a sprinkle of pumpkin pie spice.  Mix well to make sure the dry ingredients are incorporated, but leave it a little lumpy.  If you think it’s too thick add a couple of tablespoons of milk.

Heat your skillet over a medium heat (about 375 degrees).  Grease with coconut oil, or butter if you prefer.    Pour about 1/4 cup of batter in the center of the pan and swirl the pan to spread the batter.

Cook until the top is bubbly and the edges are nicely brown.  Turn and cook the other side until golden brown.

 

 

 

 

Fold on the plate, sprinkle with powdered sugar and serve with warm maple butter syrup.

 

 

 

 

 

Up next is something different that could accompany breakfast, lunch or dinner.

Savory Pumpkin Popovers

Now, I know Martha Stewart says if you don’t have a popover pan, just cut little bands of parchment paper and make these cute little cup extenders for your muffin pan.  Sounds great but I don’t have an army of interns sitting around measuring, cutting and stapling, so my recommendation is just spring for the $16 popover pan at Bed, Bath and Beyond, or do what I did and use the muffin tin.  The popovers won’t be as tall or impressive, but they will turn out just fine.  Please note there is no added sugar, so these are perfect to serve with lunch or dinner, or as a breakfast bread.

Ingredients

 

 

 

 

 

• 2 large eggs
• 1 cup milk
• 1 tablespoon melted coconut oil
• 1 cup all purpose flour
• 1/4 cup pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

Heat your oven to 375 degrees.  Generously grease the popover pan or muffin tin.  Put in the oven to heat.

Whisk together the eggs, milk, and pumpkin puree in a large bowl.  Stir in the melted coconut oil.

Add the flour, salt and pumpkin pie spice. Combine, but don’t over beat or the popovers won’t puff up.

Remove your muffin tin or popover pan from the oven and fill the cups 1/2 to 2/3 full.   Place in the oven and bake for 45 minutes.  DO NOT OPEN THE OVEN until ready to remove.

 

 

Serve with butter, honey, maple syrup or peanut butter.

Enjoy and Happy Thanksgiving!    Ε