On The Beach Bed and Breakfast
Rustic Pumpkin and Hazlenut Pancakes: Breakfast-Brunch
1 1/2 cups all-purpose flour<br> ¼ cup yellow cornmeal<br> 2 tablespoons sugar<br> 1 teaspoon ground allspice<br> ½ teaspoon salt<br> 1 1/3 cups buttermilk<br> ¾ cup canned pumpkin<br> 3 large eggs<br> 3 tablespoons melted shortening (I find Crisco All-Vegetable shortening works best) <br> ½ finely chopped hazelnut (food processors work great for desired cut)<br> 1 tablespoon baking soda<br> Dashes of: powdered Ginger, ground cloves and cinnamon<br>
In a large bowl, combine flour, cornmeal, sugar, allspice, salt and the dashes of ginger, ground cloves, and cinnamon. Mix well.<br><br> In a medium bowl, whisk together the buttermilk, pumpkin, eggs and melted shortening until smooth.<br><br> Add liquid ingredients to dry and mix until smooth. When mix is complete, add the hazelnut. (I wait until this point to add the hazelnut so I can make sure batter is nice and smooth.) Preheat nonstick griddle or skillet over medium-high heat. Lightly spray or brush with butter.<br><br> Pour ¾ cup batter onto griddle for EACH pancake. Cook until bubbles surface (about 2 minutes). Turn and cook until golden brown on other side (about 1 more minute) Serve with toppings of your choice. Pat yourself on the back.
<b>Topping--Apple-raisin and cinnamon delight with crème fraiche</b><br> ½ cup butter <br> ¾ cup brown sugar<br> 6 cored and skinned apples<br> 1 teaspoon vanilla<br> 1 cup raisins<br> 1 tablespoon cinnamon<br> (optional) Caramel syrup<br><br> <b>Crème fraiche for dollop on top of apple-raisin and cinnamon delight:</b><br> Orange<br> Crème fraiche<br> Pinch of ground cloves on top to garnish Dash of powdered ginger<br><br>
Using a sauce pan, melt butter until it's nice and smooth. Add the brown sugar, vanilla and cinnamon, and then stir until mixed well.<br><br> Add raisins and your cored, skinned and diced apples to the mix.<br><br> Continue to cook until apples and raisins reach the desired softness.<br><br> (OPTIONAL) Add about 1/8 cup of Caramel syrup (Torrini makes great ones commonly used in coffee and snow cones), stir well and let cool.<br><br> Zest a few oranges and add to separate bowl with crème fraiche and a dash of ginger. Mix well to taste. Top with apple, raisin and cinnamon delight and just a dollop of crème fraiche with a pinch of ground cloves on the top.
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