If you are looking for a breakfast pumpkin fix during the fall season, you don’t just need to turn to pumpkin spice lattes. These flakey, golden brown pancakes from Brown Hound Downtown Bistro in Rochester may be just what you need! To give this recipe a more local spin, get the pumpkin fresh from a local farmer such as Cayuga Sunrise Farm in Trumansburg or some of these other local pumpkin-picking options. You can also get the syrup from a local producer such as Wohlschlegel’s Maple Farm in Naples, N.Y.
(Yield: 24 six-inch pancakes)
1 box Gold Medal Pancake Mix
3 cups pumpkin puree
4 tablespoons all-spice
1/4 cup brown sugar
12 cups water
Mix all ingredients together until the batter is smooth and has no lumps. Use a 2 ounce ladle and pour on griddle or buttered pan. Cook until golden-brown and serve with butter and syrup.
The recipe is from Brown Hound Downtown Bistro, a farm-to-table eatery that offers a creative menu featuring locally-sourced and seasonal ingredients in downtown Rochester’s Memorial Art Gallery—where it relocated in 2006.