I am not a morning person at all. Every single day when the alarm goes off, I snooze about 10 times… and then eventually stumble into the kitchen to make my morning cup o’ joe. A few minutes later I can move on to the more advanced stuff like toasting a piece of bread and smearing it with nut butter + topping it with sliced fruit. Or at the peak of pre-work morning productivity, I can even fry up some bacon and eggs and make a pretty kick-ass breakfast sandwich. [Side note: how awesome is the smell of bacon in the morning?!!]
Weekends have always allowed a bit more flexibility. I have time to actually drink the above mentioned cup of coffee while catching up on overnight emails before thinking of what I may want for breakfast. And today marks the 5th day of being able to do the same even on a weekday (one of the best parts about quitting my job so far… not gonna lie). These Russian pumpkin pancakes I actually whipped up on the very first day of my “retirement.” Unlike myself, I bounced out of bed that very first morning – excited for everything to come. I had all the time in the world to do things I loved. Including making fantastic pancakes for breakfast!!
These babies are similar to the original olad’yi recipe I posted a while back- they are the perfect marriage between light, fluffy and moist. I know I wrote a whole post intro about not being that much into pumpkin, but I thought you might be. And after the first bite of these, I was instantly brought back to childhood. Apparently we did eat pumpkin then too. These little pancakes are perfection texturally and the pumpkin added a touch of natural sweetness that just put them over the top. I hope you make them soon. They really are easy enough to make even on a weekday (if you’re not a morning zombie like I am) and even more so on a leisurely weekend morning!
Ingredients (2 servings):
- 3/4 cups pure canned pumpkin (not pumpkin pie filling!)
- 1 egg
- 1/3 cup buttermilk
- 1 tablespoon melted butter
- 1/2 tablespoon sugar
- 1/4 teaspoon baking soda
- 1/3 cup flour
- pinch of salt
- canola oil or butter for frying (I used oil)
Whisk together all the wet ingredients (pumpkin, egg, buttermilk, butter)
Sift the dry ingredients (flour, sugar, baking soda, salt) over the pumpkin mixture.
Whisk again until well combined.
Heat a thin layer of oil or butter in a large skillet over medium heat. Drop heaping tablespoons of batter into the skillet. Fry for a few minutes on each side until a golden brown crust forms and they are cooked through on the inside.
Can you see how plump they are? I want some right now!!!
Are you a morning person? What’s your favorite breakfast?