Original Pumpkin Pancake Recipe
Now that the blast of summer is over, it’s time to break out the cardigans. No more summer dresses and frozen cocktails under the sun. Like Winnie the Pooh says, Autumn is a time of hot chocolatey mornings, and toasty marshmallow evenings, and, best of all, leaping into leaves! Fall is an exciting time for family, comfort food, and reflection. It’s also a great time to discover and embrace the Norwegian concept of Kos, the feeling of warmth and coziness that we share with friends and family.
Imagine the perfect fall morning: rolling over with a nice, long stretch as autumn leaves drift by your window. And what’s that smell? Fresh, steaming pancakes with a spark of savory cinnamon, nutmeg and a hint of ginger. I think we all agree that pumpkin spice is the official scent of fall.
Pumpkin spice pancakes means you’ll readily wave goodbye to summer and give a nice warm embrace to the flavors of autumn. To help you celebrate the season we’ve decided to share our super secret pumpkin pancake recipe with you. And don’t worry: we won’t hold it against you if you can’t keep a secret. Go ahead and share it with your loved ones. It’s kind of what fall, and Kos, is all about.
Follow the recipe below and embrace Kos With your family and friends:
Be sure to write a review and share your cooking journey with us.
Hope you enjoy!
ORIGINAL PUMPKIN PANCAKES
½ bag (2 cups) Torill’s Table Original Waffle & Pancake Mix
½ tsp (2 mL) ground cinnamon
1 tsp (5 mL) pumpkin pie spice mix
1 tsp (5 mL) baking soda
1 1/3 cup (315 mL) milk
2 large eggs
1 cup (250 mL) pure pumpkin purée, canned
¼ cup (60 mL) butter, melted and cooledButter, for cooking
3.5 oz (100 g) cream cheese, room temperature
½ cup (113 g) unsalted butter, room temperature
3 cups (360 g) icing sugar1 tsp (5 mL) vanilla extract
Cream Cheese Icing
Heat the pan or griddle over low to medium heat.
In a large bowl, stir together pancake mix, cinnamon, pumpkin pie spice and baking soda using a wooden spoon. Set aside.
Whisk the milk, eggs and pumpkin purée in a separate bowl until just combined.
Add the pumpkin mixture to the dry ingredients. Whisk until a smooth consistency is reached.
Add butter to the batter and stir until just combined.
Add the butter to the heated pan or griddle. Allow time for butter to melt.
Pour ¼ of the batter onto the heated pan/griddle Cook for about 2 minutes or until bubbles appear and then disappear.
Flip the pancake over and cook for another 2 minutes or until golden brown.
Once the pancake is golden brown on both sides, remove it from the heat. Transfer to a plate or wire rack.
Repeat steps 7-9 until all the batter is gone.
Add your desired toppings like cream cheese icing and enjoy!
Cream Cheese Icing Method
In a large bowl, beat the cream cheese and butter together using a hand or stand mixer. Mix for 2 to 3 minutes until light and fluffy.
Add the vanilla extract and mix for about 15 seconds or until blended.
Slowly add the icing sugar to the cream cheese mixture. Beat it onlow speed for about 3 minutes. Add icing sugar in stages to avoid the white cloud of powder. Scrape the edges to ensure all the ingredients are combined.
Use it as icing for pancakes*
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