Monday, September 7, 2009

Pumpkin Pancakes with Cranberry Syrup and Cinna-Cran Goat Cheese


I'm not a big breakfast eater. Something about filling myself up early in the morning with carbs and protein (usually high in fat) makes me feel lazy and lethargic all day. It's not until dinner time that I want to eat a full, hearty meal. This fact means that I rarely cook breakfast or brunch dishes.
Now that it's September, I feel as though it's time to go pumpkin crazy. I've been wanting to make pumpkin pancakes for the longest time, so I decided to go for it. I whipped up the pancake batter and it turned out great. The pancakes are spiced with traditional pumpkin pie flavors, and the whole wheat flour adds health benefits but doesn't overpower the flavor.
I found frozen whole cranberries in the freezer section of my new grocery store, and thought a cranberry syrup would be great on these. It was a bit tart, but I loved it. I also topped these with a bit of cinnamon cranberry goat cheese, which I had leftover from my 4-pack and was stumped on how to incorporate it into a meal.
It was an interesting dish, however I think the cranberries and goat cheese overpowered the pancakes a bit, and I think they would be better simply topped with some pure maple syrup.


Pumpkin Pancakes with Cranberry Syrup and Cinna-Cran Goat Cheese

Pancakes:
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 egg
1/2 cup pumpkin puree
2 tbsp. light brown sugar
3/4 cup skim milk


Cranberry Syrup:
2 cups fresh cranberries (frozen, thawed in fridge)
1/2 cup water
2 tbsp. brown sugar

In a medium mixing bowl, whisk together flours, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Set aside.
In a small mixing bowl, whisk together egg, pumpkin, brown sugar and milk.
Heat a griddle over medium-low.
Pour the wet ingredients into the dry, whisk until just combined.
Ladle 1/4 cup at a time onto the griddle, cook until bubbles rise then flip (about 4-5 minutes for the first side, 2-3 for the second).
Plate or keep warm in a 200 degree oven.
Place all cranberry ingredients in a small soup pot.
Bring to a boil, turn to low and simmer for 10 minutes, or until thick and berries have burst.
Ladle over the pumpkin pancakes, crumble cinnamon-cranberry goat cheese over top.
Makes about 8 pancakes

4 comments:

Colin's Mom said...

Oh yum! I'm such a big fan of anything pumpkin, so these are right up my alley. I just bought my first can this week too!

Meredith said...

Pumpkin pancakes at IHOP are the best! But I never eat there because the food is so bad for me. This recipe will be a wonderful substitute. I'm envisioning some coolwhip on top. YUM!

Joelen said...

Mmmm, pumpkin pancakes! I'm looking forward to using pumpkin now that fall is around the corner. I think the cranberry goat cheese flavors sound divine and its too bad it overpowered the pancakes. I would try the topping over plain pancakes though!

Chris said...

Really love the flavor combos here - so different! Sorry it didn't turn out the way you had hoped - you win some, you lose some. :)