Friday, October 14, 2011

Oatmeal Pumpkin Pancakes and a Pumpkin Spice Latte

Rain, rain, go away. Come again when my commute to work doesn't include a 10-minute walk uphill to the office from the T-station (subway stop, for all you non-Boston folks).

It's days like this that make you long for sweat pants and hot coffee or tea. At work, I compromise by kicking my shoes under my desk and sipping some pumpkin-flavored coffee from our kitchen.

For the weekend though, I have bigger plans: a super special Michigan vs. Michigan dessert to accompany tomorrow's big game, and these pumpkin pancakes I made once last week that I'll pair with a homemade pumpkin spice latte, the taste of which rivals Starbucks!


Oatmeal Pumpkin Pancakes: (recipe from Running to the Kitchen)
Serves 2
  • 2/3 cup oats
  • 1 egg
  • 1/4 cup pumpkin
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 2 teaspoons simple sugar syrup OR Pumpkin Spice Syrup (recipe below)
  • pinch of salt
  • bananas and granola for garnish (optional)
Directions:
  • Preheat griddle or pancake pan 
  • In a food processor or blender, pulse oatmeal until finely ground (almost flour consistency)
  • Transfer oat flour to a bowl and add remaining ingredients, mixing until completely combined
  • Grease pancake pan and pour batter on pan
  • Flip after about 90 seconds until fully cooked (batter will bubble up a teeny bit)
  • Serve with sliced bananas, granola, and maple syrup (or whatever you like on pancakes)


Pumpkin Spice Syrup for Pumpkin Spice Lattes (recipe adapted from Annie's Eats):
Makes enough for many drinks!
  • 3/4 cups water
  • 3/4 cups sugar
  • 2 cinnamon sticks
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 tablespoons pumpkin puree
Directions:
  • Combine water and sugar in a medium saucepan and heat over medium-high heat until the sugar has completely dissolved
  • Add cinnamon sticks, remaining spices, and pumpkin puree
  • Cook for 5 minutes, stirring occasionally
  • Remove from heat and allow to cool 10-15 minutes
  • Strain syrup through a fine mesh strainer into a container of your choice (I strained it twice before pouring it into a jar to make sure I got all of the clumps out of the mixture)
  • Store in the refrigerator


Pumpkin Spice Latte:
  • Combine about 3 ounces STRONG coffee (or espresso) with 5-6 ounces steamed milk and about 1 tablespoon of Pumpkin Spice Syrup
  • Top with whipped cream, cinnamon and/or caramel syrup if desired
Sorry, I didn't take any pictures of my Pumpkin Spice Latte. I was too busy sipping it with my eyes closed, imagining I was back in the Ann Arbor Starbucks by the fireplace. I promise, it really was that good!

Happy Fall Baking/Coffee Sipping!! 

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