Yes, pumpkins are a few months out of season, but you could just as easily substitute mashed bananas or mashed sweet potatoes for the pumpkin in this recipe to make a Banana Pouf or a Sweet Potato Pouf — it doesn’t have to be a Pumpkin Pouf. Or perhaps you’re like me and had a crazy hankering to make pumpkin bread right smack in the middle of summer…and now have half a can of pumpkin that you don’t know what to do with. Well, here’s your answer! These quick little poufs are pretty much just pumpkin and egg (or banana/sweet potato and egg) and taste like little custard cakes. They’re also very quick and easy to make — you just have to wield your spatula with a light touch so as not to de-pouf the poufs. Have them for breakfast or lunch or even dessert; top them with chopped nuts or maple syrup or plain whole-milk Greek yogurt; serve them as a side dish to your main meal.
Makes about 10 poufs.
1 cup cooked and mashed pumpkin OR 1 cup mashed ripe bananas OR 1 cup cooked and mashed sweet potato
2 eggs, preferably from pastured hens (in addition to being tastier and more nutritious, pastured eggs hold together better)
2 tsp. baking powder
Dash sea salt
Put a dab of butter in a nonstick skillet over medium heat. While it’s melting, whisk the listed ingredients together in a mixing bowl. You’ll be cooking the poufs in multiple batches of about 1/8 cup each of batter. (The smaller the pouf, the better it stays together. It’s also cuter.) I find the easiest way to measure that is to fill 1/4 cup about halfway full. Your other option is to use 2 T., but that’s a bit awkward. Easier to just dunk a 1/4 cup measure into the batter and fill it halfway.
Don’t crowd the pan too much — you’ll need room to maneuver. (I only cooked 3 poufs at a time.) Cook for 4 minutes or until bottoms are light brown, then very gently flip each one over and continue to cook for 3 more minutes. If the spatula has batter stuck to it, wipe the spatula clean with a paper towel before flipping the next pouf — otherwise, the irregular edge created by the batter will tear the next pouf. Flip with a gentle but quick motion.
Poufs are best eaten when fresh and piping hot, topped with whatever you like. I drizzled some unrefined walnut oil on mine, added a touch of maple syrup, and had them for breakfast.
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