Sunday 23 September 2012

shopsin's pumpkin pancakes

These days I wake up very early and incredibly hungry. Instead of launching myself out of bed I take my trusty smart phone and flick through Facebook, Instagram and Twitter to see what I missed out on while I slept.

This morning I discovered three exciting things from Facebook:
1) one of my favourite work colleagues got engaged yesterday afternoon
2) Jonas’ beautiful cousin Camilla (also a food blogger!) married her equally wonderful boyfriend in a surprise wedding in Stockholm!!!
3) These super delicious pancakes, posted by Saveur

Since I couldn’t do much to celebrate the first two items, I decided to get up and make pancakes to celebrate all the love and happiness some of my favourite people must be feeling right now, and to spread some of that love to my husband.

I wondered whether the pancakes would be a bit gimmicky, but they were amazing. Not too sweet, full of spicy oomph and subtle pumpkin flavour, and tiny flakes of salt that hit your tongue every now and then. They were hot, fluffy little pancakes and I will definitely make these again.

After reading over the Saveur website, and the reviews by people who had made these already at home, I decided to make a cranberry and maple sauce to go alongside it. They’d even go well with maple-sweetened mascarpone or cream cheese.

Shopsin's Pumpkin Pancakes w Cranberry-Maple Syrup

Recipe by Chef Kenny Shopsin from Shopsin’s in New York City’s Essex Street Market. Makes 12 pancakes.

Pumpkin Pancakes
1 cup plain flour
¾ cup wholemeal flour
3 tablespoons brown sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon salt flakes
¼ teaspoon ground allspice
1 cup canned pumpkin purée
1 cup heavy cream
1 cup milk
2 eggs, lightly beaten
6 tablespoons canola oil, for frying
Butter, for serving
Cranberry-Maple Syrup
¼ cup dried cranberries
1 cup maple syrup


1. In a bowl, sift together flours, cinnamon, baking powder, cloves, ginger, salt, and allspice.

2. In another bowl, whisk together the pumpkin purée, brown sugar, cream, milk, and eggs.

3. Combine with flour and spice and whisk until smooth.

4. Heat 1 tablespoon oil in a non-stick skillet over medium-high heat.

5. Using a ¼ cup measuring cup, pour batter into skillet to make three 3" pancakes.

6. Cook until bubbles begin to form on the edges, 1–2 minutes. Flip and cook until done, 1–2 minutes more.

7. Repeat with remaining oil and pancake batter and keep cooked pancakes warm in the oven.

8. Meanwhile, in a small saucepan, bring maple syrup and dried cranberries to the boil until foaming, then remove from heat. The dried cranberries should plump up in the warm syrup.

9. Serve pancakes hot with butter and cranberry syrup.

Note: the original recipe uses only plain flour, regular sugar and ½ cup milk.


  1. Ooolaalaa! They look scrumptious! Might have it give it a whirl when a certain pancake lover comes to town. I had to laugh at your intro, as I do exactly the same thing! Jo

    1. they taste amazing. can't wait to hear what you guys think of them.

  2. These sound delish - it's just a shame that tinned pumpkin puree here is so exxy!

    1. you could always just make your own pumpkin puree? but to be honest i prefer the way the canned puree tastes in desserts.

  3. yum yum yum! i loooooove pumpkin pancakes, sadly the rest of my house prefers 'normal' ones - meaning crepes so i don't make them often.

  4. I love this for my breakfast....
    I've already watering mouth


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