Sunday, January 09, 2011

Pumpkin Pancakes!

Pumpkin Pancakes

Last week was a breakfast week. Thursday morning was an attempt to satisfy my curiosity of what would happen if I stuffed eggs into wonton wrappers, and Friday was less "adventurous." That is unless you consider pumpkin pancakes chock-full of dark chocolate and toasty pecans adventurous.

Coming home from the Art Institute on Thursday night, still too full from a delicious late lunch of jibaritos to even think of dinner, I turned our thoughts to breakfast instead, asking my friend what he wanted to for breakfast. As soon as he started to open his mouth, I was quick to add "that isn't waffles." Well, that was solved quickly: pancakes. With chocolate chips. I added that I thought I had a can of pumpkin puree at home, and if that was the case, would pumpkin pancakes be alright with him. He wholeheartedly approved the motion. So the next morning, as I waited for him to wake up and greet the day (and help me with breakfast, but sometimes I get a little impatient), I puttered around the kitchen, looked up some recipes, and threw these together.

He approved. My mom approved of them cold out of a bag in the fridge the next day. And my Dad ate the few that remained this morning, and he thought they were tasty as well.

Pumpkin Pancakes
adapted from Sweet Potato - Pecan Pancakes
Serves 4 (maybe)

1 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon cinnamon*
1/4 teaspoon nutmeg*
1/8 teaspoon ginger*
1/8 teaspoon allspice*
1/4 teaspoon salt
2 tablespoons chopped pecans, toasted
1/4 cup (1.5 ounces/45 grams) chopped dark chocolate
1 cup milk
1/4 cup packed dark brown sugar
1 tablespoon canola or vegetable oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
190 grams (about 3/4 cup) pumpkin puree

Heat a large nonstick pan or griddle over medium heat (the way I learned to gauge the temperature was by flicking a drop of water, if the water rolls and then sizzles, it's the correct temperature.)

In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, allspice, and salt. Stir in pecans and chocolate.

In a medium bowl, whisk together milk, brown sugar, oil, vanilla, eggs, and pumpkin puree.

Make a well in the middle of the flour, and pour in the liquid mixture. Stir until no dry clumps remain.

Ladle 1/4 cup circles of batter onto the pan as fit. Cook until sides look cooked and there are bubbles all over. Flip over and cook until pressing down lightly on the center of the pumpkin leaves no indentations.

Serve with butter and maple syrup, or bourbon pecan sauce.

*Instead of the spices, you can substitute 1 1/4 teaspoon pumpkin pie spice.)

Saturday, January 08, 2011

Breakfast Pot Stickers

Breakfast Dumplings

I like breakfast. It's probably one of my favorite meals of the day. I love eggs, homemade muffins, and other tasty, breakfasty sweets. But mostly, I like eggs. With vegetables. Actually, I'll eat that for any meal, but it seems most acceptable at breakfast time.

Since I bought wonton wrappers to make short rib ravioli for breakfast Monday night, I figured I'd try to use the wonton wrappers for something other than what I usually use them for: Pea Salad Cups

I haven't been home much lately for meals other than breakfast, so I figured, since breakfast burritos are so tasty, why not use a similar idea, but make potstickers instead of burritos. I scrambled some eggs with peppers, filled some wonton wrappers with the eggs, and pan fried them.
Breakfast Dumplings

And it was tasty. All that was missing was a tasty spicy salsa to dip the potstickers in. Next time.

Breakfast Dumplings
Breakfast Dumplings
serves 2-3, depending on appetites

20 wonton wrappers
3 tablespoons minced onion
1/2 bell pepper, finely chopped
1 jalapeno pepper, seeded if less spice desired, finely chopped
1/2 serrano pepper, seeded if less spice desired, finely chopped
handful of cilantro, chopped
3 eggs
3 Tablespoons milk

Heat a bit of oil in a saute pan over medium-high heat. Saute onion in pan for about a minute, or until fragrant. Sprinkle with a bit of salt Add peppers and cook, stirring occasionally, until soft, about 5 minutes.

In a small bowl, whisk together eggs and milk. Lower heat and add eggs to pan. Let cook about 30 seconds, and then, using a spatula, scrape the eggs, stirring occasionally, until cooked but not dry.

Remove eggs from pan and transfer to a small bowl. Spoon a rounded teaspoon of egg into a wonton wrapper. Wet edges of wonton wrapper with water and press together to seal. Repeat with remaining eggs.

Heat about 1/4 inch of oil over medium-high heat in a large pan until shimmering. Add pot stickers to pan and cook a minute or two, or until golden, and flip over and repeat with remaining side. Be careful not to get sprayed with hot oil.

Remove from oil and place on a paper-tower to drain. Serve, and enjoy with salsa if desired.