January 8, 2011
PUMPKIN & CREAM CHEESE PANCAKES
Remember the pumpkin shortage in 2009? I DO! I consider myself a pretty sane, evenly keeled person. I don’t panic much. However this past October, I remembered the great pumpkin shortage of 2009. I panicked that it would be the same for Thanksgiving 2010. So, what did I do? Starting in late October, I started purchasing 2 cans of Pumpkin every week I went to the grocery store. I probably had a total of 10 cans of pumpkin by the time Thanksgiving rolled in. However, it was too late when I realized that I did not need that much canned pumpkin and there wouldn’t be any shortage. The good thing about my stash is they don’t expire until December 2013. Yup, I have almost 3 years to use them up.
I have been using them up because my I have a small pantry and I need space for other stuff. I’ve been experimenting with Pumpkin this and that particularly Pumpkin Pancake. They are usually ok, like average Pumpkin Pancakes. The only exception was my Pumpkin and Peanut Butter Pancakes to which my brother in law told me not to make them again, well at least not while he’s visiting. If I may say so myself, they were horrible that even my peanut butter loving family requested that I re-invent the if I decide to ever make them again.
With all the experimentation, I came up with Pumpkin and Neufchâtel (Cream) Cheese Pancakes. I like to use Neufchâtel cheese instead of cream cheese because it has 1/3 less fat than regular cream cheese. I usually use the Publix brand and truthfully, I've never seen it sold in any other brand. I’m not really a big fan of no fat substitutions because I find them to be no taste. My family truly enjoyed this variation of Pumpkin Pancakes because they can taste some creaminess to it, but “just the right amount” says my husband. All I can say is, eat up family, there’s 3 more cans of pumpkins to go.
Makes up to 8-12 pancakes, depending on desired size
2 cups of all purpose unbleached flour
3 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
3 tbsp white sugar
3 tbsp melted unsalted butter
4 tbsp softened Nuefchâtel Cheese
6 tbsp pumpkin puree
1 ½ cups low fat milk
In a large bowl combine flour, baking powder, salt, cinnamon, ginger, cloves, nutmeg and sugar. Use a whisk to combine all ingredients. In a separate bowl, combine eggs, butter, cheese, pumpkin and milk. Whisk wet ingredients until well blended and cream cheese is almost smooth. Slowly pour wet mixture into dry mixture and fold using a spatula. Batter may appear lumpy. Spray skillet with cooking spray and place on medium heat. Once skillet is heated through, pour desired amount of batter onto skillet and cook each side for 2-3 minutes. Repeat until all the batter is used up. Serve with butter and your favorite pancake syrup.
Enjoy this SARAPLICIOUS! Dish.