Saturday, October 16, 2010

Hot Buttered Rum Pumpkin Pancakes

This is the perfect autumn weekend breakfast! The Spice Hunter® Winter Sippers Hot Buttered Rum mix is a blend of brown sugar, cinnamon, nutmeg, cardamom, allspice, cloves and lemon oil. This harmonious medley of ingredients is what gives these pancakes their distinctive flavor. Be sure to use real pumpkin and not pumpkin pie filling. To round out the meal, serve with pork sausage, vegetarian sausage (Yves brand is a favorite) or bacon.

Helpful to know: Whole Foods Market carries The Spice Hunter Winter Sippers Hot Buttered Rum mix or visit The Spice Hunters website.

1½ cups all-purpose flour

3 tablespoons Winter Sippers Hot Buttered Rum mix

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

In a large bowl, combine flour, Winter Sippers Hot Buttered Rum mix, baking powder, baking soda and salt.

2 eggs, room temperature

1 cup milk

1 cup canned pumpkin (100% pumpkin not pumpkin pie filling)

2 tablespoons canola oil, plus additional for skillet

1 teaspoon vanilla

Butter and syrup

In a medium bowl, whisk until fully combined, eggs, milk, pumpkin, canola oil and vanilla. Pour liquid mixture into flour mixture, stirring just to combine.

In a large skillet, heat about 1 tablespoon canola oil over moderate heat. Spoon about ¼ cup batter per pancake into skillet; a large skillet should cook approximately 3 at a time. Cook pancakes for 1-2 minutes per side or until golden brown. Serve immediately with butter and syrup. Yield: About 14-16 pancakes.