Pumpkin Pie Pancakes

By Libbie Summers (from her book, The Whole Hog Cookbook, Rizzoli)
Photography by Chia Chong

I’ve never met a man who didn’t love these pancakes. Heck, I’ve never met a man who didn’t love any pancake, but these rank in the extra-special category. I pull this recipe out anytime I may need a little spousal redemption. Trust me, I’m no fool.
Pumpkin Pie Pancakes from Libbie Summers (The Whole Hog Cookbook, Photography by Chia Chong)
Pumpkin Pie Pancakes
(molasses bacon butter, green mango fool)
serves 4

11⁄2 cups all-purpose flour
1 teaspoon pumpkin pie spice
Pinch of ground ginger
1⁄2 teaspoon kosher salt
2 teaspoons baking powder
4 tablespoons sugar
2 large eggs
1⁄4 cup (1⁄2 stick) butter, melted, plus more for the griddle
33⁄4 cup mashed cooked pumpkin
2⁄3 cup milk
1 teaspoon vanilla extract
Molasses Bacon Butter (recipe follows)
Green Mango Fool (recipe follows)

In a large mixing bowl, whisk together the flour, pumpkin pie spice, ginger, salt, and baking powder. In a separate medium-size mixing bowl, combine the sugar, eggs, butter, pumpkin, milk, and vanilla. Slowly pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.

Heat a griddle or skillet over medium-high heat and grease with butter. Pour 1⁄4 cup batter for each pancake and cook until the pancakes bubble and the edges are dry. Flip the pancakes and cook the other side for 1 to 2 minutes. Transfer to a serving platter to keep warm. Repeat with the remaining batter. Serve warm with Molasses Bacon Butter and Green Mango Fool.

Molasses Bacon Butter
yields 3/4 cup

1/2 pound bacon, cooked crisp, drained, and roughly chopped
1/2 cup (1 stick) unsalted butter, at room temperature 1 tablespoon molasses

Put the bacon, butter, and molasses in a small mixing bowl and stir until just combined.

Green Mango Fool
yields 2 cups

2 green mangoes, peeled, pitted, and diced 1/3 cup sugar
1 cup cold heavy cream

In a medium saucepan, bring the mangoes, sugar, and 1/2 cup water to a boil, lower the heat, and simmer for 20 minutes, or until the mixture thickens. Remove the pan from the heat and let the mixture cool.

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream until it forms stiff peaks. Fold the cream into the cooled mango mixture and serve.

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