Toasted Pecan Griddle Cakes with Homemade Pumpkin Butter
from Heidi Morf, Chef/Owner, Four & Twenty Blackbirds, Flint Hill, Virginia

MAKES 12 FIVE-INCH GRIDDLE CAKES

2 cups peeled, cubed pumpkin or butternut squash, divided use
1 1/4 cups all-purpose flour
1 3/4 cups whole-wheat pastry flour
8 teaspoons sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of cloves
6 tablespoons coarsely chopped, toasted pecans
2 eggs
8 teaspoons melted butter
2 1/4 cups buttermilk (add a little more if batter seems too thick)
Pumpkin Butter (see below)
Pure maple syrup
Yogurt

1. Steam cubed pumpkin until soft; set aside 1 1/2 cups for pumpkin butter. Puree remaining pumpkin and set aside.
2. Preheat lightly greased griddle over medium heat.
3. Sift together flours, sugar, baking powder, salt, cinnamon, ginger, and clove. Add chopped nuts.
4. Combine eggs, butter, 2 tablespoons of the pureed pumpkin, and buttermilk; fold into flour mixture.
5. Cook about 1/3 cup of batter for each pancake on the prepared griddle. Serve with Pumpkin Butter and warm maple syrup. We like to add a dollop of plain yogurt. Serve with Jim’s Organic Coffee and Fresh Orange Juice

Pumpkin Butter

1 1/2 cups peeled, cubed, steamed pumpkin or butternut squash (from main recipe)
1/2 cup water
1/8 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
2 1/2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger

Bring all of the ingredients to a boil; lower heat and simmer about 15 minutes until thick and shiny.

Don’t expect a sweet pumpkin butter; ours is piquant and a perfect foil for these griddle cakes.

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