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Home Cook: Alon Popilskis, Congers, N.Y., blogger at www.localtasteblog.com/ .
Back Story: "I’m obsessed with pancakes which is a bit odd since they were never a staple at home. The first time I ever cooked a stack of pancakes was for breakfast after sleeping over my cousin's house. After that, I was instantly hooked and even though 20+ years have passed since my first pancake, my love for them hasn't died down. It probably has to do with the fact that they're so versatile -- they can be had for breakfast, lunch, dinner, a snack, or a dessert. Since it’s autumn, I clearly decided to join the pumpkin bandwagon which is why you'll find me whipping up these pancakes for the next few weeks."
Recipe: Pumpkin Pancakes
- 1 cup white unbleached flour
- 1 tsp baking powder
- 1 tsp. baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 1 tsp pure maple syrup
- 1 tsp vanilla
- 1 flax egg (1 Tbsp. flaxseed meal + 3 Tbsp. warm water) or 1 egg
- 1 cup milk of choice (I use almond)
- ½ a can of organic pumpkin (about 7.5 ounces)
- 1 Tbsp coconut oil, melted
- ¼ cup peanut butter (I use my own homemade PB mixed with pure maple syrup. Another suggestion would be Peanut Butter & Co. Mighty Maple or you can just use regular PB in which case you can up the maple syrup to 1.5 Tbsp.)
- ½ cup chocolate chips
- Maple syrup for topping
- For those looking to keep the pancakes vegan (otherwise skip to next step): In a small bowl combine 1 tablespoon flaxseed meal + 3 tablespoons warm water and set aside until gel-like (flax egg)
- In a large bowl, mix flour, baking powder, baking soda, salt, and cinnamon together.
- Stir in maple syrup, vanilla, flax egg or egg, almond milk, organic pumpkin, melted coconut oil, peanut butter, and chocolate chips.
- Stir until mixed well but don't beat to death.
- Heat a non-stick griddle over medium-high heat.
- Place spoonfuls of batter onto greased griddle or skillet over medium-low heat and cook evenly on both sides (should be golden brown on each side).
- Serve warm, with maple syrup.
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