Puréed pumpkin adds a seasonal flair to these pancakes. I use good-quality canned organic pumpkin, which you can find in grocery stores all year, not just around Thanksgiving. However, if you happen to have any roasted pumpkin or butternut squash left over from dinner, by all means purée it into these pancakes. Here a mixture of sugar, nutmeg, cinnamon, and allspice makes a topping that gives a fantastic crunch to the finished pancakes. Sprinkle the spiced sugar over the pancakes while they’re still hot and without any butter, so the sugar doesn’t melt.
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