West Elm - Pumpkin Mascarpone Whiskey Pancakes

The secret upside to this prolonged warm weather? More time to grab your favorite flannel shirt, some duck boots, and a cast iron skillet to leave the city and be the wild woodsman/woman you’ve always wanted to be. Indeed, whether you’re a country mouse through-and-through or the city-dweller with a craving for the great outdoors, there’s something universally satisfying about the autumnal camping trip. Photographers and foodies Christiann Koepke and Eva Kosmas Flores recently embarked on one such excursion, a weekend filled with fabulous food, drinks, and the perfect amount of woodsy charm. Check out Christian’s recipe for mouth-watering Pumpkin Mascarpone Pancakes with Rosemary Butter below—and stay tuned for Eva’s recipe for a crowd-pleasing chili!

West Elm - Pumpkin Mascarpone Whiskey Pancakes

Pumpkin Mascarpone Whiskey Pancakes

    1 ½ cups whole or 2% milk
    ½ cup pumpkin puree
    ½ c. Mascarpone cheese
    1 egg
    2 T. avocado oil
    2 T. apple cider vinegar
    2 T. whiskey
    2 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon ground allspice
    1 teaspoon ground cinnamon
    ½ teaspoon ground ginger
    ½ teaspoon salt
    ⅓-1c. filtered water

Rosemary Compound Butter

    ¼ cups cultured butter
    1 fresh rosemary sprig, finely chopped
    flake sea salt.

West Elm - Pumpkin Mascarpone Whiskey Pancakes

For the pancakes, mix together the first 7 wet ingredients in a bowl. In a separate bowl, combine all dry ingredients. Stir into the pumpkin mixture just enough to combine. Allow batter to rest for 10-15 minutes. Test the consistency of the batter—you may need to add water depending on the thickness of the batter at your elevation.
In the meantime, work room temperature butter into fresh rosemary in a small bowl. Add salt to taste. Store leftover butter in airtight container in fridge.

Heat a lightly oiled griddle or frying pan over medium high heat with coconut oil or bacon grease. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot with rosemary compound butter and pure maple syrup.

West Elm - Pumpkin Mascarpone Whiskey Pancakes

West Elm - Pumpkin Mascarpone Whiskey Pancakes

West Elm - Pumpkin Mascarpone Whiskey Pancakes

You really can’t have a rustic breakfast without Chemex coffee. Pretty much an indisputable fact.

West Elm - Camp Cooking

Sausages help, too.

West Elm - Pumpkin Mascarpone Whiskey Pancakes

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Christiann Koepke is a Portland-based photographer, stylist, recipe developer and author behind the popular blog, Portlandfresh.com where she showcases her immense love for the art behind crafting incredible food. She’s also passionate about traveling, shooting, hosting long table gatherings and teaching her craft worldwide.

Photography by Christiann Koepke
Styling by Eva Kosmas Flores and Christiann Koepke
Shot at Tumbleweed Farm

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