Folsom Lake College's Online Newspaper
by Kaitlynn Gerton
With Fall settling in I’m sure a lot of people are picturing burgundy scarves and pumpkin spice lattes. Personally, I’ve been craving readily available canned pumpkin for two delicious reasons. Fluffy, savory pumpkin pancakes and sweet pumpkin pie parfaits.
Full warning, you may have to adjust each of the two following recipes for your tastes. The pancakes were a little to thick for me so I added milk to make them spread properly. As for the parfaits I added sugar to the pumpkin mixture because I prefer the taste of savory pumpkin in my pancakes and sugar in my pumpkin pudding. It’s a personal preference. I do highly suggest adding sugar though.
I started my morning off scouring the aisles of grocery outlet for canned pumpkin on a Saturday in late September. No luck. I ended up at Walmart and finally found it after searching every aisle three times even though they had an entire pumpkin pie display. Not my crowning achievement, but I found it and completed my quest so I'm counting my visit to Walmart as a win. At least as much as a trip to Walmart can be considered a win. I started with pumpkin pancakes because it was after eleven and I had eaten a protein bar for breakfast so that's the recipe I'll be showing off first, picture included.
Here are your ingredients:
● 1-1/2 cups all purpose flour, spooned into measuring cup and leveled off
● 2 teaspoons baking powder
● 1/4 teaspoon baking soda
● 1-1/2 teaspoons ground cinnamon
● 1 teaspoon ground allspice
● 1/4 teaspoon ground ginger
● 1/2 teaspoon salt
● 1/2 cup pure pumpkin (such as Libby’s)
● 3 tablespoons unsalted butter, melted
● 1 cup milk
● 2 large eggs
● 3 tablespoons maple syrup, plus more for serving (If you want. I personally hate syrup and don't use it in anything ever. Instead, I used sugar) This recipe is nearly identical to any other pancake recipe and to make it easier just use two teaspoons of pumpkin pie spice instead of cinnamon, allspice, and ginger. Next time I'd probably use brown sugars (a personal preference).
For those of you unfamiliar with the pancake process (I know you exist; this is a college and some of you had parents who cooked) it's really simple. I usually start with the dry ingredients, mix them up, and whisk in the wet ingredients with a rainbow whisk. I suppose pumpkin is technically a wet ingredient.
The directions for the recipe are pretty much the same, just mix the eggs and pumpkin together before adding the rest of the wet ingredients. If you want to make the recipe vegan use applesauce in place of the eggs and I suggest cashew milk as a milk replacement. It has the closest texture match in my experience. Next grease a frying pan. I currently have three giant bars of unsalted butter so I used that, much you can use anything from coconut oil to vegetable oil to PAM spray. You'll have to re-grease after every pancake. I should have a Grease reference, however, I'm young so I don't. Grab a ladle, scoop some batter up, and pour it in the center of the pan. Cook until you see bubbles and can get a spatula under it easily. Flip. Wunderbar, you have a pancake. Now repeat 10-20 times.
For our next recipe we have Pumpkin Pie Parfaits. For this recipe you must go out into the world and find the following:
● 1 - 3.4 oz instant vanilla pudding mix
● 2 cups cold milk
● 1 - 15 oz can pureed pumpkin
● 1/2 teaspoon Cinnamon (this is why pumpkin pie spice was invented)
● 1/4 teaspoon Nutmeg
● 1/8 teaspoon ground cloves
● 1 cup of vanilla sandwich cookies 8 oz (can use Graham crackers)
● 8 oz frozen whipped topping thawed
● 9 - half pint jars or 8 oz. glasses (really any glass works)
For this recipe you mix the pudding according to the box directions, crush the cookies/Graham crackers either by hand, by glass, by processor, or by blender depending on your preference, and mix together pumpkin with spices and if you want, sugar, which I want in all of my deserts so I did. You put down a layer of crumbs, then pumpkin mixture, then pudding, and repeat until you reach the top. Garnish with whip cream and crumbs. One of the easiest desserts I have ever made.
FLC Main: FR-108