Pumpkin Pancakes with Honey Butter, Pistachios, and Fig Jam
~ adapted from Anni Daulter ~
Dry ingredients: 2 cups whole wheat pastry flour, 1/4 teaspoon sea salt, 1 1/2 teaspoons cinnamon,
1/2 teaspoon nutmeg, 1/2 teaspoon allspice, 1/2 teaspoon ginger, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder,
1 tablespoon wheat germ.
For liquid batter: 1 cup cooked pumpkin or canned pure pumpkin,
1 cup buttermilk, 1/2 cup sour cream, 1 teaspoon vanilla extract, 2 tablespoons agave nectar or honey, and 2 eggs. Whisk, add to dry ingredients.
Heat a small skillet, add just enough butter to fry 1 pancake at a time. Keep warm in the lowest temp of the oven. Make the Honey Butter: 8 tablespoons softened unsalted butter, 1/3 cup honey. Drizzle a little agave nectar or pure maple syrup over hotcakes with pistachios and fig jam.
I purchased 2 quarts of my mother’s fig preserves (my kids’ favorite – all 3 of them) that she carefully packaged and mailed.
If you can get your hands and fingers on fresh figs to preserve, I cannot give you her delicious recipe but here is one: In a large saucepan, cook 20 minutes– 4 pounds fresh figs that are washed, stemmed, and cut in halves. Immediately add 1 cup honey, 1 cup raw agave nectar, 1/2 cup finely ground walnuts, and the juice and zest of 1 lemon. Simmer over medium heat, stir constantly. Then cover and set over low heat for 10 more minutes. Uncover and stir until jam thickens for another 10-15 minutes. Store in airtight jars in the refrigerator for up to 3 weeks.
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