Hey Y'alll! (excuse the southern-ness, I still feel the Paula Deen in me...FYI contest ends tomorrow night!!!)
On a different note...today was my last field hockey game, it was sad but we won! (YAY!) Now that I come home right after school I am finally going to have more time to get up all of my postings and bake so much more!! Double yay!
Now back to business, I was chosen to compete in this week's Foodie Fight. I would have never gotten the memo if Peggy had not commented wishing me luck. Thanks Peggy!! You rock!
This weeks foods were pumpkin and bulgur wheat! At first I was super excited about pumpkin because well you guys all know my love for pumpkin but bulgur wheat! I had no clue what that was! Now if your like me and dont know what bulgur wheat is click here to find out. But in the short bulgur wheat, depending on the size you buy, is like a cous cous or a rice and is typically used in tabouli.
Now that we cleared that up I had to think of what to do with these two ingredients so the brainstorming began. Some of the choices included pumpkin soup, pumpkin bread with bulgur wheat, pumpkin risoto (using bulgur wheat instead of the risoto) and the best of all pumpkin pancakes! YUM!
Off to google...where I found a super basic bulgur wheat pancake recipe which I would be able to alter to suite my needs.
To begin soak 1/4 cup of bulgur wheat in 1/2 cup of boiling water and cover for seven minutes.
Also soak 1/4 cup of oats in 1/2 cup of boiling water and cover for seven minutes. I used quick cooking but if you have the old fashioned ones those work as well you might just need to soak them longer. Then strain the extra water out of each and set aside.
In a medium mixing bowl, I prefer to use one with a spout for pancakes, add 1/2 cup of whole wheat flour and 1/2 cup of all-purpose flour.
Then add 1/2 teaspoon of salt, 1 teaspoon of baking soda, 1/2 teaspoon of baking soda. Stir to combine.
Now time for the sugar! Add 1/4 cup of white sugar and 2 tablespoons of lightly packed light brown sugar. Add 1 egg, 1 tablespoon of oil and 1 cup of buttermilk. Stir to combine.
Now time for the stars...pour in 1/2 cup of pumpkin and the bulgur wheat.
Also toss the oats in there, well actually don't toss because it may splatter everywhere but you know what I mean.
Finally add in 1 teaspoon of vanilla because vanilla makes everything (welll almost everything) better!
Mix very well!! The only lumps and clumps should be of the oats!
Time for cooking...oyy!! I was not succeeding at first, thankfully my dad, the ultimate pancake maker, showed me a few tips and pointers while he was testing the pancakes.
Whip out a super large skillet and place about 1/2 tablespoons of butter in it, just for flavoring the bottom of the pan.
Now before I begin to cook these pancakes I want to let you know that I had about 7 different trials adding ingredients while tasting them. The posting above it what the FINAL one consisted of, what my dad and I voted the best.
Now back to cooking...pour about 1/4-1/3 cup of batter into the pan. I only cooked 1-2 at a time depending on the size the first one came out.
Now here's where my dad helped out. DONT TOUCH THE PANCAKES ONCE THEY ARE ON THE PAN! Please do as I say and your pancakes will be nice and fluffy. Once you begin to see the air bubbles is when you can flip them. Try to touch these as least at possible and cook until a golden brown on both sides.
The centers will seem a bit gooey at first and I kept thinking that these were undercooked but it is because of all of the moisture between the bulger wheat and the oats. It really gives them a nice chewy texture.
Feel free to add chocolate chips (I did that in some) but my dad said that it overpowered the pumpkin flavor so I stopped.
Now for the bloopers!
While I was making these I was watching 5 Ingrediant Fix on Food Network and she made this blue cheese buter to stuff steaks with so I thought to make a pumpkin spice butter for my pancakes.
Recipes for both below!!
Check out foodiefights.com to see all of the other entries and vote!!!! (preferably for me)
With love and cupcakes,
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/4 cup bulgur wheat
- 1/4 cup oats
- 1 tsp baking soda
- 1/2 teaspoon baking powder
- 1/4 cup sugar
- 2 tablespoon light brown sugar
- 1 tablespoon oil
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup canned pureed pumpkin
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- Soak the bulgur wheat in 1/2 cup boiling water covered for 7 minutes and the oats in 1/2 cup boiling water for 7 minutes.
- Combine all of the dry ingredients (ww flour, all-purpose flour, sugars, salt, baking soda, cinnamon) in a medium mixing bowl.
- Add in the pumpkin, bulgur wheat and oats. Mix well
- Add in the vanilla and mix well again.
- Cook about 1/4 cup of batter (smaller if you liek smaller pancakes, but these taste good bih) on super low heat. Cook on one side until it begins to bubble, then flip.
- Combine 1 stick of chopped, softened butter with 1/2 cup pureed pumpkin and a few dashes of cinnamon in a food processor.
- Pulse until well combined.
- Wrap in seran wrap and store in fridge for 1 hour, or until hardened like butter.