Where does it say pumpkin is to be enjoyed but once a year? Are there pumpkin fairies that regulate our use? This is one vegetable I always keep around the house, fresh or canned, as I find that I use pumpkin whether it’s in season or not. Talk about versatile and good for you – not to mention if you’re cooking up a little pumpkin anything for someone you want to impress, they’ll melt when they smell that pumpkin sweetness as they walk through the door.
Is it an aphrodisiac? Not sure, but that would explain A LOT. Okay, TMI (too much information). I know that when I whip up these pancakes on the weekend, the heavenly aroma permeates the house. It’s definitely a comfort food when paired with smoked applewood sausage and freshly-brewed coffee. Fall, winter, spring, or summer, the only change you’ll make in the preparation of this dish is your slippers. Personally, this is boy shorts, a plain T, and UGGs for me!
- Sprinkle three or four drops of water on the surface of your skillet or griddle to test whether it’s hot enough for pancakes without burning your hand. If the drops dance and sizzle, you’re ready to cook. Be sure the handles of skillets and pans are always safely turned toward the center or back of the stove to prevent the pan from catching on hands or clothes and causing burns.
- Throw a “Pancake Party”! Lay out bowls filled with an assortment of sweet and savory toppings. Allow your guests to pick from these fun additions and add to their pancake mix.
- Go from a pancake to a crêpe in seconds by adding more liquid to your batter and making sure your pan is hot and well-greased so the batter doesn’t stick. Fill it with savory, sweet, or nothing at all. Just drizzle with syrup and powdered sugar and – Voilà! Crêpes! FYI, UGGs may not cut it if you upgrade from pancakes to crêpes. You’re going to have to French it up and throw on some ballerina slippers, Chéri. Ooh-la-la.
PUMPKIN PANCAKES WITH TOASTED PINE NUTS
Recipe by Penny Davidi
- 1-1/3 cups all-purpose flour
- 2 tablespoons brown sugar
- 1-1/4 teaspoons baking powder
- 3/4-teaspoon baking soda
- 3/4-teaspoon ground allspice
- 3/4-teaspoon ground cinnamon
- 1/4-teaspoon ground ginger
- 1/4-teaspoon salt
- 1 cup milk
- 1/2-cup toasted pine nuts
- 2/3-cup pumpkin purée
- 2 eggs
- 1 tablespoon and 1 teaspoon vegetable oil
- 1 tablespoon and 1 teaspoon vinegar
In a separate bowl, mix together the milk, pumpkin, eggs, oil, and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt; stir into the pumpkin mixture just enough to combine. Heat a lightly-oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4-cup for each pancake. Brown on both sides and serve hot sprinkled with toasted pine nuts.
So, pair pancakes with UGGs, and for crêpes I recommend you go with the ballerina slippers. The key here is the boy shorts. Why? Well, once you serve this dish dressed in those shorts, no one will be looking at your shoes, my dear.
Dining utensils are optional. It’s kind of sexy dripping syrup off your fingers while feeding your amour, and then biting into that delicious sausage. YUM!
About the Chef
Penny Davidiis conquering the States with her Middle Eastern recipes on Food Network Star– Season 7. She also appeared on Chopped All Stars– Season 2, where she defeated her three fellow contestants and landed a spot against the top three in a CAS Showdown which aired in May of 2012. Penny has done several shows, including Cutthroat Kitchen, Kitchen Inferno, and Guy’s Grocery Games All Starson The Food Network, plus shows on Spike, FYI, and several on Bravo including RHOBH and Vanderpump Rules. Her latest TV appearance was a new series on the Food Network called Comeback Kitchen.
In 2013, Penny joined US Foods in Los Angeles, California as their culinary specialist and as a new business manager in Los Angeles. Most recently, she joined Sysco Foods in Los Angeles as a culinary sales consultant. In May 2014, Penny opened PUMP Lounge in West Hollywood with Real Housewivesstar Lisa Vanderpump, as executive chef and menu curator.
Born in Iran and raised in California, Penny is the first Persian Jewish chef and businesswoman to be featured on the show. A mother of two teenagers, she grew up learning the art of cooking from the women in her family and used this knowledge as a launching pad to fuse creativity and personality to develop her own innovative recipes. Previously a COO at a management development firm, in 2008, she sold her successful business, Pizza Rustica in Beverly Hills, to focus on other projects.
Penny’s expertise includes but is not limited to menu development and redevelopment, business revitalization using her platform and social media, BOH organization, and most importantly, sales and marketing with extensive knowledge of the Los Angeles market and what’s trending in food and restaurant concepts. Innovative, strategic, driven, and fierce are words that best describe this hard-working mogul and visionary woman.