I just realized that I never mentioned that Kramer and I were lucky enough to see Louis C.K. at Carnegie Hall last week. It was incredible, to say the least. Kramer nor myself had every been to Carnegie Hall before, so getting to finally go there was exciting all on its own. The theater is gorgeous, and every seat in the auditorium is fantastic. The architecture, both inside and outside, is beautiful, and it was just another New York site that we were able to check off of our lists. The show, however, was even better than getting to go to Carnegie Hall. Louis C.K. is a favorite comedian of mine (and Kramer’s), and it was our second time seeing him live. The first time was only a few months ago at the IFC Center, when we went to a screening of a stand-up special that Louis C.K. did called Hilarious. He came to the screening and did a Q&A session afterward, which was a lot of fun and quite interesting. He’s got the best comedy show on television right now, in my opinion, called Louie, which airs on FX. The show reminds me of Seinfeld, in how ground breaking and realistic it is, but I feel that it’s so much better because instead of drawing on funny, happenstance situations like Seinfeld, he draws on experience from his own life that aren’t just quirky. They can be depressing, at times, because he says things that everyone may have thought in the back of their minds, but have been too worried about what people might think of them to say. I highly recommend checking out the show if you haven’t already. I believe that episodes still air from Season 1 on FX during the week. He is an inspiring comedian and I definitely felt exhilarated to see him in such a grand venue. He had the entire audience laughing at every joke, no matter how uncomfortable the actual situation he was talking about might have been.
Louis C.K. talks a lot about his two children in his stand-up, and so that is why I decided to post these Pumpkin Pie Pancakes today. I think that they are a fantastic Thanksgiving Day breakfast, or even for the day after Thanksgiving, to keep you in the holiday spirit. They really do taste just like pumpkin pie. This might be because I used pumpkin pie mix instead of pure pumpkin puree to make them. I know that some of you may have just gasped at that statement, but hear me out. I accidentally purchased the pumpkin pie mix instead of pumpkin puree one day at the store, and so I was on a mission to figure out how to use it. I prefer pure pumpkin in my pies, but I thought that the mix would go well in pancakes. I was absolutely correct. These pumpkin pancakes are not too sweet, but they have an amazing autumnal aroma and a lovely pumpkin taste, without being overwhelming. They are a wonderful way to start your holiday, or to keep it going throughout the season. Kids will love them, and they will make adults feel like kids again.
On an unrelated note, be sure to check out my Curried Butternut Squash Post to see how you can win a trip home for the Holidays from Folgers!
Your ingredients. If you are using pumpkin puree, use the cinnamon and nutmeg (along with other traditional pumpkin pie spices, like ginger and cloves). If you are using pumpkin pie mix, you don’t need to.
Add in the combined flour, sugar, baking powder, and spices, if using. Whisk quickly, until just moistened (do NOT over mix or you will have dry pancakes). Add more milk if necessary. You want the batter to be the consistency of cake batter.
Melt some butter in a skillet, heat over medium-high until melted, then wipe down your pan so that only a very thin layer of butter is there. You do not want any pools of butter. Reduce the heat to medium, and pour about 1/4 cup of batter for each pancake. Flip when it starts to bubble.
Cook on the other side for 2-3 minutes, and continue until the batter is gone. I keep my already cooked pancakes on a baking sheet in a 250 degree F oven until I am ready to serve, so that they stay warm.
- 1¼ cup all-purpose flour
- 1 tablespoon sugar (if using pure puree, use 3 tablespoons sugar)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup 1% milk (plus another 4 tablespoons, 1 tablespoon at a time, as needed)
- ½ cup canned pumpkin pie mix (or pure pumpkin puree – if using puree, be sure to add the following spices to the flour: 1 teaspoon cinnamon, ½ teaspoon ginger, ⅛ teaspoon nutmeg, ⅛ teaspoon cloves)
- 2 tablespoons vegetable or canola oil
- 1 egg, room temperature
- Preheat your oven to 250 degrees F. In a medium bowl, combine you flour, sugar, baking powder, and salt (** if you are using pure pumpkin puree, see the notes below). Set aside.
- Combine your milk, pumpkin, oil, and egg. Add the flour mixture and whisk until just moistened. Do not over mix, or else your pancakes will be dry.
- Use some non-stick spray or melt ½ a tablespoon of unsalted butter on a large skillet over medium-high heat. Wipe the skillet with a paper towel so that only a thin layer of butter or spray is on the skillet; you don’t want anything pooling or else your pancakes will be soggy.
- Reduce heat to medium. Pour ¼ cup of batter for each pancake onto the skillet (I made 3 pancakes at a time). When the batter starts to bubble (about 3 minutes), flip the pancakes and cook for another 2-3 minutes on the other side. Remove the pancakes from the skillet and place on a baking sheet. Put the baking sheet in the oven to keep the pancakes warm while you finish using up the rest of the batter. Serve with syrup and enjoy. Makes 10 pancakes.