Sunday, October 11, 2009

PotW: Pumpkin Maple Chocolate Chip Pancakes + Pomegranate Mimosas

[last week's PotW: Raspberry Guinness pancakes with chocolate and mascarpone cream]

Pumpkin! The staple flavor of the fall. I've been planning to do pumpkin pancakes for a few weeks now, and it seemed like the best time this past weekend, with the weather turning noticeably colder and the first autumn rain coming this week. So, I invited my friend, Kyuwon, over for Sunday brunch and whipped up stacks of pumpkin maple chocolate chip pancakes, poached eggs with green beans and cave-aged gruyere, and pomegranate mimosas. Very "Sex-in-the-City," Kyuwon said.

Pumpkin maple chocolate chip pancakes
with nutmeg, clove, and cinnamon spiced mascarpone cream
and maple candied pecans

Oh--and some of you might be wondering what my obsession with mascarpone cream is, since it shows up week after week. Well, it's because of the Milk Pail, an awesome local market, which stocks fresh mascarpone cream for loads cheaper than any of the stores like TJ's or Whole Foods.

Read on for pancake recipe and a bonus pomegranate mimosa recipe!...

Pumpkin maple chocolate chip pancakes
makes about 18-21 silver dollar pancakes

1/2 - 3/4 can of canned pumpkin
8 oz. whole milk
2 eggs
1/2 stick butter, melted
1 tspn vanilla 
10 oz. flour
2 Tbspn maple syrup
2 tspn baking powder
1 tspn salt
1 tspn freshly grated nutmeg
mini semisweet chocolate chips, about 1 Tbspn per pancake

1. Combine pumpkin, milk, eggs, melted butter, and vanilla in a bowl and whisk thoroughly.
2. Add the dry ingredients and mix until smooth.
3. Oil lightly a medium hot skillet and cook the pancakes, adding in chocolate chips with the batter.
Spiced mascarpone cream
note: this mascarpone cream is not sweet because it better compliments the pumpkin maple chocolate chip pancakes.  If sweetness is desired, add about 1-2 Tbspn of powdered sugar with the spices.

1 cup heavy whipping cream (I like to use manufacturing cream, if you can find it.)
1/3 cup mascarpone cheese
Freshly ground nutmeg, to taste
Cinnamon, to taste
Ground clove, to taste
Allspice, to taste

1. By hand, or with a mixer, whip the cream and mascarpone cheese until soft peaks.  Do not overmix.
2. Stir in spices to taste.

Maple candied pecans

1 cup chopped pecans
1/2 cup sugar 
2 Tbspn maple syrup
1/4 tspn salt

1. Preheat oven to 350 degrees Fahrenheit.
2. Toast the chopped pecans in the oven for 8-10 minutes until fragrant.
3. In a heavy-bottomed medium saucepan, melt sugar, maple syrup, and salt.  Once melted, immediately remove from heat and stir in toasted pecans.
4. Pour pecans onto a silpat and separate.  Let cool.


Pomegranate mimosa

Mix together the following ratios:

1 part Cointreau : 4 parts pomegranate juice : 8 parts champagne

Add pomegranate seeds for garnish.


Kyuwon enjoying her mimosa and pancakes.


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