Pumpkin Pancakes with Cajeta de Leche
Author: 
Recipe type: Main Dish
Cuisine: American Southwest
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Pumpkin Pancakes with traditional La Cajeta is a perfect fall breakfast or a fun way to shake up your family dinners. The cajeta has a smooth, carmel flavor but is not as sweet as carmel or maple syrup.
Ingredients
  • 2 quarts goat's milk or cow's milk or a mixture of both milks
  • 2 cups granulated sugar
  • ½ cinnamon stick or Mexican canela (optional)
  • ½ teaspoon baking soda
  • 1 tablespoon water
  • 1 cup chopped pecans or almonds, toasted
  • 2½ cups prepared pancake batter from your favorite mix without the eggs
  • 1 cup canned pumpkin puree (if using fresh pumpkin puree, withhold 1 to 2 tablespoons of the required liquid and readjust before cooking)
  • 4 eggs, separated
  • 1¼ teaspoon vanilla extract
  • 1 tablespoon brown sugar
  • 1¼ teaspoon ground cinnamon
  • ¾ teaspoon nutmeg
  • pinch of mace or ground ginger
  • vegetable oil for cooking
Instructions
  1. Cajeta may be made in advance and stored in the refrigerator for 2 weeks.
  2. To make the cajeta, poor the milk into a large pot or dutch oven. Add the sugar and cinnamon stick.
  3. Heat over medium heat and stir until the sugar in dissolve and the milk has come to a simmer.
  4. Once the milk is simmering, dissolve the baking soda in 1 tablespoon of water. Remove the milk mixture from the heat and stir in the baking soda and water mixture. The milk will foam up a bit from the acidity in the milk. Please don't skip this step.
  5. When the foaming stops, return the pot to the heat and return the mixture to a simmer. Adjust the heat to keep the milk at a consistent simmer but, not a boil.
  6. Simmer for about 1 hour and stir regularly to insure even cooking and keep the sugar from burning on the bottom.
  7. When the mixture becomes golden in color, stir more frequently until the cajeta develops a carmel brown color and thickens to the consistency of maple syrup.
  8. Continue stirring and test the cajeta on a cool plate. The cajeta should be the thickness of a medium thick carmel sauce when cool. If the cajeta over reduces and becomes too thick, just add a little water to the mixture and test again. If the cajeta is too runny, continue simmering to the desired temperature.
  9. Strain the cajeta through a sieve to remove any lumps that may have developed. Pour into a clean jar with a tight lid and keep refrigerated for up to 2 weeks.
  10. When ready to serve, heat in microwave or over double boiler.
  11. Prepare enough of your favorite pancake mix to equal two cups but, do not add any eggs. Set the batter aside to "rest."
  12. In a small bowl, mix together the pumpkin puree, egg yolks, vanilla extract, brown sugar, cinnamon, nutmeg and mace or ground ginger. Stir into pancake batter.
  13. Beat egg whites to stiff peaks.
  14. Gently fold the egg whites into the batter. If you prepare this ahead of time and store in the refrigerator until ready to use, keep the eggs whites in a separate bowl and fold into the batter right before cooking the pancakes.
  15. Heat oil in a saute pan over medium high heat. Watch the heat carefully, it should be high enough to "souffle" the egg whites in the batter but, not so hot that the pancakes burn on the outside and stay raw on the inside.
  16. Lay the finished pancakes out on a parchment covered baking sheet and keep warm in the oven, if necessary. Try not to stack too many pancakes on top of each other until ready to plate. The weight of the pancakes will flatten the pancakes.
  17. Serve with warm cajeta and toasted pecans or almonds.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/baking-2/pumpkin-pancakes-recipe-cajeta-de-leche/