Welcome to Pumpkin Week: Day 7!
HAPPY HALLOWEEN! Instead of overdosing you with sweet and spooky treats, I wanted to share a savory dish to look forward to crafting with your kids when you’re ready to blow out the jack-o-lantern. These pancakes make the perfect canvas for children or adults. Paint these fluffy, rich pancakes with spiced maple syrup, or don with a medley of roasted and raw Autumn vegetables.
Pumpkin Pancakes with Arugula, Roasted Leek and Shaved Apple Salad
- All-purpose flour – 1 1/4 cups
- Baking powder – 2 teaspoons
- Organic cane sugar – 1 teaspoon
- Cinnamon – 1/2 teaspoon
- Sea salt – 1/2 teaspoon
- Milk – 1 cup milk, whole or 2%
- Pumpkin puree – 6 tablespoons
- Butter – 2 tablespoons melted butter
- Egg – 1 egg
- Savory Toppings:
- Leeks – 2 leeks, halved and rinsed in between each leaf – they hold dirt!
- Olive oil – 1 tablespoon
- Mixed greens – Spicy mixed greens, like arugula, spinach and tat soi
- Apple – 1 apple, shaved
- Sheep’s milk feta – About 1/3 cup sheep’s milk feta, or other deliciously fresh and creamy feta
- Olive oil – 1 more tablespoon
- Sea salt – Sea salt to taste
- Black pepper – Freshly ground black pepper to taste
- Whisk flour, sugar, baking powder, cinnamon and sea salt in a bowl.
- In a separate bowl, whisk together the milk, pumpkin, melted butter and egg.
- Fold the liquid mixture into the dry ingredients, and stir gently until the dry ingredients are mixed in. A few lump are just fine – you do not want to overbeat the batter.
- Grease a pan with butter.
- Over medium heat, pour 1/4 cup of batter for each pancake, or try making your kids’ initials! Or yours!
- Cook the pancakes for about 3 minutes on each side. You will know when to flip when the edges begin to bubble. Both sides should be golden brown.
- Keep the pancakes warm while you prepare the toppings, or reheat them when you are ready to eat!
- Note: You can wrap pancakes in plastic wrap individually or in portions of 2, or more. Place the wrapped pancakes in a ziplock bag.
- Savory Toppings:
- Preheat the oven to 450.
- Chop the halved leeks into 2-3 inch stems. Coat them with olive oil and spread them evenly on a baking sheet.
- Roast them for about 10 minutes, flip the leeks over, and continue roasting for 10 minutes more.
- In order, crown a pancake with a a handful of mixed greens, generous apple shavings, a few stems of roasted leeks, and a sprinkle of feta.
- Dress your stack with olive oil, salt and pepper.