The Best Pumpkin Pancakes with cinnamon whipped cream!
Halloween is tomorrow and the end of spooky season spooky season is upon us, so we’re finishing up our month of pumpkin themed dishes with a personal favorite of mine, pumpkin pancakes with cinnamon whipped cream
When I was growing up, my dad would sometimes make chocolate whipped cream with some orange oil and it was always one of my favorite surprise desserts, but it got me thinking, what else could you do with whipped cream? I always thought it was just a topping, but my dad made me realize it could be so much more!
That’s where the idea for this cinnamon whipped cream came from, but the question remained, how do I actually make it? Well… it turns out it’s pretty much the same way you’d make any other whipped cream. Whisk it, add some sugar and vanilla, whisk until it starts to create peaks. The hardness of the peak is really up to you, but I wanted really stiff peaks for mine. “But where is the cinnamon!?” I hear a tiny voice in the distant shout. Well, you alternate between that and the sugar, and that’s it. The key thing I leaned from making the whipped cream is that you can basically throw anything in there to flavor your whipped cream, but do so sparingly. Whipped cream is pretty light on flavor, so anything you add is going to stand out much stronger than it would in other desserts.
Pumpkin Pancakes or Pumpkin Pie pancakes?
Inside me there are two philosophers constantly arguing over the mundane and the unimportant. And this is one of the newest arguments. Really, you could call these pumpkin pie pancakes because we use pumpkin pie seasoning, but it begs the question. What is pumpkin pie? Is it what we all imagine with the dense, creamy filling, flaky pie crust, and soft dollop of whipped cream? Or is it just the seasoning the gives us that warm fall flavor profile we all know and love?
I think in the end, I’ve decided this is not pumpkin pie pancakes. Maybe if you slap some flaky crust on top of the whipped cream and used pumpkin pie spice in the whipped cream instead of cinnamon you could get away with that, but with how I made it, I think it’s more of a fall themed breakfast. But again, this is all between the two sides of my brain, and we don’t learn much talking to only ourselves! If you have a take, let me know in the comments and we’ll have a lil conversation.
We’ve Got the Sweet, Where’s the Savory?
The savory’s comin in hot and fast with Midamar’s beef breakfast sausage links. I said in the vid and I’ll say it again, these are one of my favorite items that we make. The seasoning is perfect, you can cook up a serving in a around 5 minutes, and they go with practically everything. You want breakfast burritos? Cook’um, chop’um, and toss them in. You feelin’ like a lil breakfast hash? Chop’um, cook’um, fry it up. Want a slight break from the sweet of some pancakes? Pivot to your sausage and give your mouth the salty savor flavor that matches so perfectly with sweet! That said, I love dippin’ these in maple syrup. Doesn’t really give us a break from the sweet but uhh… ya’know.
Next up, is some hashbrowns. Full transparency, this breakfast is basically a “what would Cassem really like for breakfast if he didn’t have to worry about calories or basic health needs.” So I needed some hashbrowns. Conveniently, we sell organic hashbrowns from Sno Pac here at midamarhalal.com so I was able to quickly whip up some hashbrowns. I usually like to hit my hashbrowns with some ketchup but I decided to keep it plain for this breakfast. I’m still mastering the method of restaurant style hashbrowns, but I think I’m gettin’ closer. These were nice and golden, they were crisp, but they weren’t exactly what I was imagining. I’ll do some more research and testing before the next batch and let you know how it goes. Watch this space.
Any Recommendations?
Generally, what we show in the videos is my best recommendation for cooking, however, sometimes I’ll make a recipe off camera or give it some more thought in the time after we’ve filmed for the week. This time, my main recommendation is in regards to prep time. The hardest thing I run into when hosting a meal is the different cook times. “Do I get the sides prepped first, then cook the longest thing? Should I make the pancakes completely, then cook the hashbrowns and sausage? Should I cook the hashbrowns and the pancakes at the same time? If I do that, will I burn them?”
These are just some of the concerns that run through my mind, and I think that’s pretty normal really. I want my guests to have the best meal possible, but that takes some planning. So, how do we solve this? At the moment, my preferred method is to prep all the slow bits, like the batter and whipped cream, in advance. Then I’ll do the sausage and hashbrowns at the same time and toss them in the oven set to the lowest temp to keep them toasty. Then I’ll cook up the pancakes and serve it all up.
I think that works pretty well, but if you have any recommendations, please let me know in the comments!
I look forward to reading those comments and we’ll see ya next week with another delicious recipe!
