Yes, I know that there’s an enormous variation in the times families plan their Thanksgiving Dinners. I’ve been invited to some scheduled as early as 11 AM – don’t ask – and others as late as 7 PM. Whatever the time of your scheduled repast, here is a recipe that is both evocative of the dinner to follow later in the day and flexible enough to fill up bellies for only a short time or at least six hours.
The cornerstone of this breakfast, the pancakes, can be approached one of two ways. The easiest and most casual way is to pull out your box of Bisquick , begin mixing up the pancake recipe, add canned pumpkin and spices to the point where it’s just a tiny bit strong tasting and then add a couple extra eggs to those required in the printed recipe. This method attempts to prevent you from trying to taste pancake batter with uncooked raw eggs in the mixture. Finally, toss a handful of craisins into the batters and allow them to soak and soften a bit. This will be your little flavor of cranberries, yes? Fix your pancakes as you usually do and serve with butter and syrup, or whipped cream to mimic a pumpkin pie with whipping cream on top.
Serve turkey bacon or turkey sausage (turkey, get it?) on the side. Depending upon your own preferences or the stresses of your particular family, serve with a healthy mimosa to ensure everyone their day’s ration of Vitamin C.
For those of you that want GPS-specific instructions, I’ve found a recipe that is the closet cousin of the casual one described above. Located in Epicurious.com, this recipe for “Spiced Pumpkin Pancakes” was first published in Bon Appetit in November 2000.
1 ¼ cups unbleached all purpose flour
3 tbsp sugar
2 tsp baking powder
1 ¼ tsp pumpkin pie spice
¾ tsp salt
1 1/3 cups whole milk
¾ cup canned pure pumpkin
4 large eggs, separated
¼ cup (1/2 stick) unsalted butter, melted
1 tsp vanilla extract
(+) don’t forget the craisins!
1. Whisk flour, sugar, baking powder, pumpkin pie spice and salt in large bowl.
2. Blend milk, pumpkin, egg yolks, melted butter and vanilla in a medium bowl well.
3. Add pumpkins mixture to dry ingredients in large bowl and whisk until smooth, although batter will be thicker than expected.
4. Using mixer, beat egg whites until stiff.
5. Fold whites into batter.
6. Brush large nonstick skillet with oil and heat over medium heat.
7. Pour 1/3 cupfuls into skillet and cook until bubbles form in heating batter, about 1 ½ minutes per side.