Pancakes have taken a very special place in my heart, ever since I learned how much my father loves them. Each year when I’m home at Christmas, we go out for pancakes to my favorite pancake place, The Pancake Pantry. In the lead up to Christmas this year, I couldn’t resist bringing you prop stylist Martha Bernabe’s recipe for gluten-free pumpkin pancakes that your gluten intolerant loved ones can enjoy. Martha Bernabe and photographer Tara Donne worked on this fabulous submission, and I have to say, from the photos alone I’m ready to get the cast iron skillet out and fry up some. If you make gluten-free pancakes without special flour, let us know your trick! –Kristina
About Martha: Martha Bernabe is a prop stylist in New York City. Born to eat, her first memory of food was as a youngster peering into the oven to see her Aunt Mildred’s baked Alaska. Her love of cooking took off when she was thirteen and sent to Switzerland to attend a hippie boarding school that served potatoes every day, she quickly learned to make homemade supplemental dinners for friends. Now she enjoys hosting dinner parties at her home in Brooklyn, traveling around the world for flea markets and farmer’s markets, and always trying something new. She still eats potatoes. (You can see Tara’s portfolio here, or her ITKW submission for rhubarb and strawberry compote here.)
CLICK HERE for the full recipe after the jump!
Gluten-Free Pumpkin Pancakes with Maple Whip
You can make the maple whip beforehand and store it in the refrigerator.
For the Maple Whip:
8 oz organic heavy whipping cream
2 Tablespoons maple syrup
In a large bowl using a wire whisk whip the cream until the peaks are soft, then add the maple syrup (you can add more to taste) and whip for a few more strokes. Set aside to serve with the pancakes.
Now for the pancakes:
1 Tbsp sugar
1 tsp vanilla
2 Tbsp melted butter
1/2 cup of pureed pumpkin
1 cup Bob’s Red Mill All Purpose GF Baking Flour (made of, garbanzo flour, potato starch, tapioca flour, sorghum flour and fava flour)
1/4 cup Buckwheat flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
2 pinches of nutmeg
Pour 1 cup of organic whole milk
In a mixing bowl whisk together the egg, sugar, and vanilla, until foamy. Add the melted butter and pureed pumpkin and stir together.
Sift together the flours, baking powder, and spices then add them to the pumpkin mixture. Pour the milk over the mixture and whisk together just until it’s smooth.
Heat a frying pan over medium heat (I use a cast iron skillet), and lay a pat of butter in the middle. Once the butter has melted and sizzles you can pour some batter into the pan with a 1/3 cup measuring cup, or small tea cup. Let cook on one side until you see bubbles form and pop in the pancake batter, then flip over with a spatula. The second side takes half as long to cook. Make sure to arrange pancakes on top of another on a serving plate after they come off the pan so that they can keep each other warm until they are all cooked. Serve immediately with maple syrup and maple whip.
Why Martha chose this recipe:
My dear friend Tara was coming over for a breakfast date this fall and we were both in the mood for something sweet and something pumpkin. Tara is allergic to gluten, so I wanted to develop a delicious recipe we could share together instead of something ‘special’ for her to eat because of her diet. We had seconds and thirds and most importantly, to see a friend enjoy pancakes, after a long while, well that makes for a delighted chef. The maple whipped cream is a little trick I learned from friends that boil their own sap in up in Vermont, it also tastes heavenly on coffee, apple pie, and of course, straight out of the bowl.