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Katie Lee's Souffléd Pumpkin Pancakes

Katie Lee's Souffléd Pumpkin Pancakes


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Preheat oven to 375 degrees.

Melt the butter in a 10-inch skillet over medium-low heat. Pour 3 tablespoons of the butter into a medium bowl and set aside. Add the brown sugar to the remaining butter in the skillet. Stir until the sugar begins to melt. Add the pecans and cook for 2 minutes. Transfer the pecans to a small dish and set aside. Reserve the skillet for the pancakes.

In a small bowl, mix together the flour, pumpkin pie spice, and salt.

Add the egg yolks, buttermilk, and vanilla to the bowl of reserved melted butter and whisk until blended. Gradually whisk in flour mixture.

Stir in the pumpkin purée. Set aside.

In a very clean bowl, whip the egg whites using an electric mixer until frothy. Gradually add the granulated sugar and beat until stiff peaks form.

Gently fold the egg whites into the pumpkin mixture.

Gently spoon the batter into the reserved skillet. Sprinkle the top with the reserved pecans. Bake for 25-30 minutes, until golden brown.

Dust the pancake with confectioners’ sugar. Cut into wedges and serve with maple syrup.


As many of you know we feature a monthly signature dish, usually based upon the month of the year, the season, food ingredients currently fresh and in season or an upcoming holiday. This month we are featuring pumpkin, as they are plentiful during the months of October and November. These pancakes would be delicious on Thanksgiving morning, as they will keep you full until an afternoon dinner of turkey and all the fixins.

  • 5 tablespoons butter
  • 1 tablespoon brown sugar
  • 1/4 cup pecan halves
  • 2/3 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 4 eggs, separated
  • 2/3 cup buttermilk
  • 1 1/4 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • confectioners’ sugar, for dusting
  • maple syrup, for serving
  • Preheat oven to 350 degrees.
  • Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.
  • In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.
  • Melt the remaining 3 tablespoons of the butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.
  • Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20-30 minutes or until golden brown.
  • Dust the pancake with confectioners’ sugar. Cut into wedges and serve with maple syrup.

Remember, we are featuring this dish during October 2016. If you stay with us at The Carriage House Inn Bed and Breakfast during October you will most likely be served this delicious and different pancake. If you stay another time you can always request this recipe, we’ll try to make it for you!


Summer Dinner of Your Dreams

The Kitchen is serving up a perfect plate of summer's best flavors, like Katie Lee's cornbread panzanella and Geoffrey Zakarian's "P-L-T" burger with pancetta, lettuce and tomato. Corn gets two new toppings with Sunny Anderson's creamy and spicy "Boom Boom" corn and Jeff Mauro's crunchy ranch corn.

Summer Plate-List

Featuring summer's greatest hits. Included: Jeff Mauro's charred tacos al pastor easy snacks for a road trip Katie Lee's shrimp salad roll Geoffrey Zakarian's grilled whole branzino and Sunny Anderson's easy s'mores funnel cakes.

Dog Days of Summer

Featuring a menu of recipes for the dog days of summer. Included: BBQ salmon and easy salad and a refreshing elbow macaroni salad with pine nuts, lemon and fennel.

A Kid-Friendly Feast

Featuring meals perfect for kids and kids at heart. Included: chicken meatball casserole with roasted broccoli and french toast kebabs.

Summer Block Party

The crew is throwing a summer block party bash. Jeff Mauro grills up smoked crispy drumsticks with maple butter hot sauce Sunny Hostin drops by with a side dish Katie Lee whips up some smoked Hummus Sunny Anderson makes orange Jalapeno party ribs baker Jocelyn Delk Adams takes some Pink Lemonade cake the gang shares some block party prep tips and everyone toasts the neighborhood with Pink Lemonade popcorn and a DIY wine spritzer station.

Last Call for Summer

Summer flavors are featured as the season ends with Katie Lee's French onion burger and Jeff Mauro's whole BBQ'd cauliflower. Food writer Alison Roman bakes pistachio-plum crisp, and then Katie throws an ice cream party.

Freshen Up Your Favorites

Weeknight favorite recipes are made like Geoffrey Zakarian's Mediterranean steak and potatoes. Jeff Mauro steps up the classic red sauce routine with a one-pot super easy fusilli. Gaby Dalkin takes over taco night with a taco skillet bake.

Supper In A Snap

Quick and easy meals are made, like Sunny Anderson's garlic knots and easy pasta bake and Katie Lee's curried shrimp and corn chowder. Vegetable side dishes get amped up with Geoffrey Zakarian's honey-miso sauce and Jeff Mauro's romesco sauce.

Perfect Plate of Fall

Autumn flavors are in the spotlight. Included: Geoffrey Zakarian's Apple Cider Salmon and Katie Lee's Brown Butter Sage Butternut Squash Bake. Easy fall apps like Sunny Anderson's Easy Cranberry and Goat Cheese Crostini and Geoffrey's Marinated Fig and Goat Cheese Crostini. Chef Ronnie Woo makes an Apple Tart Tatin. Also: Jeff Mauro's Crispy Asian Brussels Sprouts Salad and Katie's Brussels Sprouts Salad with Dates, Manchego, and Almonds. Finally, the hosts vie in a Fall Float-Off.

Breakfast of Champions

Sunny Anderson kicks things off with her burger and Katie Lee brings her breakfast MVP. Jeff Mauro turns up the heat with his crispy buttermilk popcorn chicken and waffle bowl, then former pro football player Nick Mangold makes his touchdown dish. The hosts build some fully loaded walking cereal bowls.

Fully Loaded Fall

The flavors of fall with dishes like Jeff Mauro's Chicken Marsala Pasta al Forno and Geoffrey Zakarian's Kale Caesar Salad. Chef Lara Lyn Carter joins the gang to make a Pumpkin Streusel Coffee Cake. Katie Lee serves up Cauliflower Tacos with Sriracha Black Beans and then, Katie Pix stops by with a One Pot Sausage Stew. Finally, the hosts play a round of Try or Deny with new fall flavors.

Squash N' Pumpkins

During the fall celebration, the crew puts the spotlight on dishes with squash and pumpkins. Recipes include: grilled pumpkin BBQ-glazed pork chops wild rice sausage stuffed mini butternut squash Cacio e Pepe e Zucca pasta spaghetti squash crust pizza pumpkin whoopie pies and maple chai spiced pepitas.

A Sweet and Savory Start

Sweet and savory recipes for breakfast, starting with Sunny Anderson's Monte Cristo Breakfast Plank. Next, an easy DIY Mexican Mocha. Chef Matt Basile sweetens things up with his S'mores Pancakes and Jeff Mauro makes a Corned Beef Hash Benedict with Cheesy Mornay. Katie Lee shares her family's recipe for Cinnamon Rolls and the hosts mix things up with some secret ingredient smoothies.


Soufflé Pumpkin Pancakes Recipe

Fall has arrived in Lancaster County and with it comes an abundance of pumpkins ripe for the carving, decorating, and eating. Did you know that pumpkins are actually squash? It’s a member of the Cucurbita family which includes squash and cucumbers. That means for some recipes, you can substitute butternut squash for pumpkin, depending on what you have on hand.

Here at the E.J. Bowman House Bed & Breakfast, when we think pumpkin we think pumpkin pancakes! This delicious seasonal delight is like having pumpkin pie for breakfast. We are currently serving this fall favorite to our guests and wanted to share our recipe for making ​Soufflé Pumpkin pancakes from scratch.

INGREDIENTS

  • 5 tablespoons butter
  • 1 tablespoon brown sugar
  • 1/4 cup pecan halves
  • 2/3 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 4 eggs, separated
  • 2/3 cup buttermilk
  • 1 1/4 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • Confectioners’ sugar, for dusting
  • Maple syrup, for serving

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.
  3. In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.
  4. Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.
  5. Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.
  6. Dust the pancake with confectioners’ sugar. Cut into wedges and serve with maple syrup.

Recipe courtesy of Katie Lee Joel

Do you have a favorite pumpkin recipe? Please share your recipes for pumpkin chili, pie, and pasta or whatever you like to make with this seasonal favorite in the comments section below. We look forward to learning new ways to use this versatile squash.


In The Comfort Table, Katie dips into her archive of family recipes and updates all the classics from her childhood growing up in West Virginia, and also creates some inventive new favorites. This mouthwatering assortment of more than 125 recipes includes Southern staples like Fried Green Tomatoes, Chicken and Dumplings, Peach Cobbler, Meatloaf, and the quintessential Pulled Pork BBQ, which stand alongside contemporary classics like Roasted Carrot and Ginger Soup, Citrus-Tarragon Mahi-Mahi, and Dijon and Pistachio-Crusted Rack of Lamb.

But The Comfort Table is about more than just good old-fashioned home cooking. It's about sharing delicious, healthful meals -- made with love -- for friends and family. Katie's rich assortment of recipes for starters, salads, soups, entrees, side dishes, breads, breakfast, desserts, and drinks, is accompanied by entertaining tips and anecdotes to delight the modern foodie. The Comfort Table is a comprehensive, unpretentious, refreshingly accessible guide to creating unforgettable meals for occasions big and small.


Preparation

Pumpkin pancakesWhisk together the eggs and buttermilk until frothy, then add the pumpkin puree and whisk again.

Beat in the flour, sugar, baking powder, baking soda and salt, whisking until you have a smooth batter.

Or just put everything into the blender, together, and liquidize.

Heat a heavy-based skillet or flat griddle, and pour in the oil.

Wipe away any excess with kitchen paper, taking care not to burn your fingers, so that the pen is very lightly oiled.

Any more than that, the pancakes will burn.

Using a 1/4-cup measure, pour small amounts of batter into the pan or onto the hot griddle, gently coaxing them into 3-inch-diameter circles.

When bubbles form on the top of the pancakes, flip them over.

(You’ll have to do this in batches, depending on the size of your skillet or griddle.

I get 4-5 on my griddle comfortably at any one time.)

Cook for another 1 1/2 to 2 minutes, then transfer them to a plate, and keep warm with a layer of aluminum foil over the pancakes.

This amount of batter does make a lot, but the pancakes are not very big, and will keep well under the foil until you have finished making all of them.

And they’re so good for when you’ve got people staying that it seems a pity to make fewer (and you can always freeze any leftover pancakes).

Sticky maple pecansToast the pecans in a large, hot, dry frying pan.

When the pecans are warm and smelling nutty, spoon the maple syrup over, stir to coat them and keep sauteing them in the pan until they are stickily, glossily coated.

Take the pan off the heat, and as you serve the pancakes, sprinkle each plate with a few sticky pecans and pour some maple syrup over the top.


Recipe Summary

  • 1 1/4 cups unbleached all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon nutmeg, preferably freshly grated
  • Pinch of ground cloves
  • 1 cup milk
  • 6 tablespoons pumpkin puree
  • 2 tablespoons butter, melted, plus more for skillet and serving
  • 1 egg
  • Pure maple syrup, for serving

Whisk flour, sugar, baking powder, salt, and spices in a bowl.

In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients.

Melt some butter in a skillet over medium heat pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side serve with butter and syrup.


Recipe Summary

  • 1 ¼ cups all-purpose flour
  • ¼ cup white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup milk
  • ½ cup pumpkin puree
  • 1 egg, beaten
  • 1 tablespoon vegetable oil

Sift flour, sugar, baking powder, cinnamon, and nutmeg together in a bowl.

Whisk milk, pumpkin, egg, and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. Batter will be slightly lumpy.

Heat a lightly oiled griddle over medium-high heat to 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more. Repeat with remaining batter.


Buttermilk Pumpkin Waffles

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An easy recipe for buttermilk pumpkin waffles. These buttermilk waffles are crisp on the outside and loaded with fall flavor! Great for Sunday breakfast!

Next level breakfast right here.

We’re talking about the most delicious, fluffy spiced pumpkin waffles you’ve ever had. This is what the weekends are all about. While you take a back seat on life and just let these buttery waffles guide the way. A generous pat of butter and real maple syrup just cascading off the sides. If we are anything alike, you certainly don’t need a lot of convincing when it comes to pumpkin-anything but these waffles? Can we just say that they are re-donkulous.

Sunday mornings in this house are all about leisure if/when possible. Between the hustle and bustle of the week it’s important to take out a little time for yourself. You know, an extra cup of coffee while you’ve got your favorite morning Spotify playlist on in the background, just enjoying the last few minutes of zen time before the chaos hits. Or just allowing yourself to let your mind wander while you whip up a quick batch of the fluffiest whole wheat pancakes because you’re one of those people that finds the art of cooking to be soothing.

When the weather starts to turn cold and gloomy, these pumpkin waffles almost always make an appearance in our home.

I realized the other day that though we make waffles on the regular here, i’ve never really shared a waffle recipe with you.

When we first got married, I purchased a super cheap $10 waffle iron from Macy’s on Black Friday. The thing made some pretty, shall we say, interesting looking waffles. Something was seriously wrong with the heating element because the thing had horrible hotspots. But no matter. This was around the time when everybody and their mama was using store-bought brownie mix to make brownie waffles in the waffle iron. Seriously though. Have you tried it? ILYSB. Especially with a mound of vanilla ice cream on top and a sprinkle of sliced almonds for a little crunch. You make my LIFE.

Over the years, I managed to make that rickety waffle iron work because my love for waffles is just a bit ludicrious. But a few months back I finally caved and invested in a real, adult waffle maker. And man, never have I felt so guilty cheating on my other number 1 kitchen appliance, the electric pressure cooker.

Don’t make me choose which one I love more. It’s too hard.

Let’s talk pumpkin waffles. This is seriously my absolute favorite way to make waffles in the cooler months. Adding cinnamon, nutmeg, ginger, and vanilla all adds so much warmth to the weekend breakfast scene. These waffles are golden brown on the outside with crisp edges and tender centers. They’re fluffy and packed with so much autumn flavor in every bite.

My homemade waffle recipe is as simple as it gets. In a medium bowl we’ll combine all of the dry ingredients. A little flour, baking soda, baking powder, salt, brown sugar, cinnamon, ground ginger, and ground nutmeg. Give it a whisk.

In a large bowl we’ll whisk together three eggs, melted butter, buttermilk, pumpkin puree, and vanilla. Then it’s as simple as adding the dry ingredients to the wet ones and combining with a rubber spatula until *JUST* mixed. Keep in mind, the more you mix, the tougher the final product so don’t overwork that batter!

A couple things to keep in mind when making buttermilk pumpkin waffles:

  • use butter. It just makes everything better.
  • yes, buttermilk is necessary. And no, unfortunately milk + lemon/vinegar isn’t a good substitute! This recipe, for some reason, just doesn’t like homemade buttermilk. You’ll need the real stuff for this one. BUT BUT BUT, it does however work with regular milk/almond milk/ and coconut milk. So if you don’t have buttermilk but still want these waffles, sub it for regular milk. Keep in mind it will be missing a bit of that rich, buttermilk flavor though. But in a WAFFLE EMERGENCY, you can certainly use regular milk.
  • cook the waffles low and slow. These pumpkin waffles require a little bit of extra waffle iron time. My trick is to set it on the lowest heat setting, let it go once. Check on them, and then let it go a second time. I find that this method really produces waffles that are nice and crispy on the outside while maintaining the moisture for softer, more tender centers.
  • keep the oven preheated to 200ºF. There’s nothing worse than the cook getting cold waffles. Whamp. Take it from someone who’s had this happen, you want to transfer the waffles to a baking sheet and let them stay nice and warm in the oven. That way, everyone gets a piece of the warm waffle action!

Top your homemade waffles with maple syrup, whipped cream, or if you’re super fancy, maybe a little whipped honey butter?

And though this is certainly not the end of the work week, I wanted to make your midweek a little more bearable with the prospect of enjoying the fluffiest buttermilk pumpkin waffles on the weekend.

Grab the few ingredients you need and seriously, make this!


  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 12 cupcakes

Description

These pumpkin spice cake mix cupcakes are made with only two ingredients and come together in no time at all. Top them with sweet cinnamon buttercream icing for the perfect autumn treat!

Ingredients

Instructions

  1. Preheat oven to 350 degrees and line a muffin tin with muffin liners.
  2. Stir spice cake mix and pumpkin together until a thick batter emerges and the spice cake mix is completely mixed into the pumpkin.
  3. Spoon batter into muffin tins and bake for approximately 15 minutes or until a toothpick inserted into cupcake comes out clean.
  4. Allow to cool and top with cinnamon buttercream icing (recipe below).

Did you make this recipe?

Cinnamon Buttercream Icing

Ingredients

  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 1/4 teaspoons cinnamon
  1. In a large bowl, beat softened butter until creamy. Slowly add powdered sugar, a little bit at a time.
  2. Add milk and vanilla extract and continue to mix. Add cinnamon and mix until fully incorporated into the icing.
  3. Enjoy!

(Note: You may want to double the buttercream recipe if you like a larger icing-to-cupcake ratio like me!)

Oh and don’t feel bad if you can’t stop eating these cupcakes. I made them at our house on Sunday afternoon and they’re already gone. Can’t stop, won’t stop!

And here’s a quick recipe video so you guys can see for yourself just how easy this recipe is to make for your next festive fall party!


Watch the video: Tacos 2 Ways with Katie Lee What Would Katie Eat? What Would Katie Eat? Food Network


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