With what shall I fix it?

With what shall I fix it?

I had a craving for pancakes for dinner the other day, a cherished childhood memory. Pancakes for breakfast are tasty, especially the perfect, fluffy Bisquick ones my mother turned out by the dozen. Pancakes for dinner, though, are an indulgence fit for this season.

I rarely find buttermilk in my fridge, but I had a carton from last week, a few tablespoons of which I had utilized for some bootleg crème fraiche. Helping me realize my dream were a half-gone giant can of pumpkin and an amenable husband.

What to go with pumpkin pancakes? Butter and syrup were enough when I was a kid, but these days I try to include more food groups. After our water heater gave our garage a bath, I decided it would be hilarious to buy a single (though large) leek that afternoon. Stifling a giggle, I called my husband over to the kitchen: “Honey, now there’s a leek in the fridge!” I pulled it out and showed him. But what to do with just one leek?

As for the protein, what goes better with pumpkin pancakes and braised leeks than bacon? It sure was a winning flavor combination, if I may brag.

Pumpkin Pancakes
Adapted from Pinch My Salt
Makes about 12 4-inch pancakes

1 c whole wheat flour
½ c cake flour (or AP flour)
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 ¼ c buttermilk, plus more if needed
1 c pumpkin
2 egg yolks
1 tbsp brown sugar
2 egg whites
1 tbsp white sugar
butter for pan

In a large bowl, whisk together flours, baking soda, baking powder, spices, and salt. Set aside. In another bowl, whisk buttermilk, pumpkin, egg yolks, and brown sugar. In a medium metal bowl, whip egg whites and white sugar with hand mixer until stiff peaks form.

Add wet ingredients to dry, stirring with a wooden spoon until just moistened. Gently fold in egg whites. Add a little more buttermilk if it is too thick.

Place a large heavy skillet over medium heat. Add butter to coat pan. Use a paper towel to wipe all excess butter.

Ladle batter into pan. Pancakes are ready to flip when bubbles break through the surface and do not close completely. When done, remove to a plate and keep in a warm place (wrapped in a towel in my oven, which has a leek). Pancakes are best right away, but they can be frozen and reheated in the toaster for a quick fix.

Serve with butter and maple syrup.

Braised Leek
(multiplies easily for a crowd – normally 1 large leek per person)

1 leek, white and light green parts only, slit in half lengthwise and washed well
olive oil for brushing
½ cup vegetable broth

Preheat oven to 400 degrees. Place leek cut side up in a small, shallow baking dish. Brush with olive oil. Roast for 20 minutes. Add vegetable stock and cover. Braise for 15 minutes, or until soft. Hold in warm oven until pancakes are ready.