Pumpkin Dots

[donotprint]Here’s my tribute to Jim’s Pancakes, a blog authored by a dad who is insanely creative when it comes to pancakes. My kids loved these little pancakes and gobbled them up drizzled with pure maple syrup.

Pumpkin dots aren’t much more trouble to make than regular pancakes if you have a squeeze bottle. They cook very quickly.

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Pumpkin Dots Recipe

1 cup white whole wheat flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup milk
1/2 cup canned pumpkin puree
1 large egg, beaten
2 tablespoons unsalted butter, melted (plus extra for cooking)
1/2 teaspoon vanilla extract

In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, and salt. Set aside.

In another medium bowl, stir together the milk, pumpkin puree, egg, butter, and vanilla. Add the flour mixture and stir until combined. A few stray clumps are fine.

Transfer the batter to a squeeze bottle by pouring it in slowly or using a wide-mouthed funnel.

Warm up a non-stick skillet over medium to medium-low heat. Place a teaspoon or two of butter in the skillet. When the butter is melted and starts to sizzle, squeeze 1/2-inch wide dots into the skillet at least 1/2-inch apart. Cover and cook for one minute. The top of the dots should be set with the occasional hole formed by a bubble. Check the bottom side of one of the dots to make sure they are golden brown. The dots do not need to be flipped. Serve warm with syrup or cold with milk. Store leftovers in an airtight container in the refrigerator for up to two days.

Yield: 6 cups of dots
Prep-time: 10 minutes
Cook-time: 30 minutes

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Pumpkin Molasses Muffins

[donotprint]I found some Grandma’s Robust Molasses at the supermarket. I have no idea what makes it “robust”, but 1 tablespoon has 20% RDA of Iron so I’m not asking questions! Try it in this recipe. They are very moist and delicious, if I do say so myself.[/donotprint]

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1 cup whole wheat pastry flour
3/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1/4 cup unsalted butter (1/2 stick), softened
2/3 cup brown sugar, packed
1/4 cup dark molasses
1 large egg, beaten
1/4 cup buttermilk
1 cup canned pumpkin puree
1/4 cup oil
8 whole dried dates, pitted and chopped (optional, but tasty)

Preheat oven to 350 F.
Combine dry ingredients in medium bowl with whisk – flours, baking soda, salt, cinnamon, and nutmeg.

Cream softened butter and brown sugar in large bowl. Add molasses, egg, buttermilk, pumpkin, and oil and stir. Pour in the flour mixture and stir to combine.

Bake in greased mini muffin pan for 15 minutes (give or take). Roughly 20-25 minutes for regular sized muffins or until inserted toothpick comes out clean. Transfer to cooling rack and serve warm or cooled.

(Inspired by a recipe from the Wisconsin Milk Marketing Board, http://www.eatwisconsincheese.com/recipes/article.aspx?rid=1618)

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