Pumpkin Season is in Full Swing
The days of just pumpkin pie are gone, now the seasonal squash is showing up in everything.
Fall is officially here and you know what that means? Pumpkin spice everything! Pumpkin seems to be a bit polarizing; people either love it or hate it. But there is no denying that in the last decade it has evolved from simply a pie at the Thanksgiving table to a booming industry of its own.
Speaking of pumpkin pie, whether or not it was actually included in the first Thanksgiving celebration is debated by many. Some say it wasn’t served until the second Thanksgiving. One thing is for sure, it was not made in the pie form that we know today. Early versions of the pie were made by hollowing out a squash and filling it with milk, honey and spices before baking.
Here is some fun pumpkin related trivia to help you get in the spirit of the season.
- 13% of Americans say pumpkin pie is their favorite, second to apple.
- It’s believed that the squash originated in Central America. Seeds from related plants were found in Mexico that dated back to 5500 B.C.
- In early folk medicine they were suggested as a way to get rid of freckles and a remedy for snake bites.
- A man named Stephen Clarke currently holds the Guinness World Record for fastest carving of a single pumpkin. On October 31, 2013 he carved a jack o’ lantern in 16.47 seconds.
- The largest pumpkin pie on record was made on September 25, 2010 and tipped the scales at a whopping 3,699 pounds.
- Pumpkin pie made in a crust first appeared in the 1796 cookbook American Cookery by Amelia Simmons.
If you're in the mood for pumpkin pancakes, we highly recommend you come try ours at The Original Pancake House!
Our Dutch Baby Makes a Delicious and Unique Breakfast
Have you tried our Dutch Baby Pancake before? If not, you have really been missing out! This dish isn’t your typical mini Dutch pancake. It is oven baked, rich and fluffy. We serve it with lemon, butter and powdered sugar. The mini Dutch pancake makes for a tasty breakfast that is just slightly off the beaten path.
The Dutch Baby, also known as a German Pancake, Bismarck or Dutch Puff, is more like a popover than a traditional pancake. It is a descendant of the German pancake called Pfannkuchen. A batter made with lots of eggs plus milk, flour, sugar, and vanilla is poured into a cast iron skillet that has been preheated in the oven. The Dutch Baby puffs up very tall like a soufflé when baked in the hot oven, then it falls when it is removed. The resulting dish is rich and eggy, almost custard-like in the center, with crispy brown edges. It is truly a culinary treat!
The Dutch Baby pancake is one of our specialties at The Original Pancake House. We like it served the traditional way but if you want to try making one at home you could dress it up many different ways. They are delicious with fresh fruit and fruit sauces, butter and maple syrup, peanut butter and jam, or yogurt and berries. You could even leave the sugar out of the batter and top your mini Dutch pancake with savory items like bacon and eggs.
How To: Make Your Own Perfect Crispy Home Fries
There is nothing better than crispy, flavorful home fries with a savory breakfast. Home fries are one of our favorite breakfast staples at The Original Pancake House in Denver - dip them in a runny egg, enjoy them with hot sauce, or just eat them straight-up! Though we can’t share our own secret recipe, we can give you a few good tips for making delicious home fries in your own kitchen! 
To start, make sure you select the right potato. We like russet potatoes as they are more starchy, like to soak up butter and flavors, and will give you a nice creamy center. Red, new, or fingerling potatoes won’t give you the same smooth and buttery center as a russet.
Next, parboil the potatoes to get the right texture. After you cube your potatoes, add them to a pot with cold water just deep enough to cover the potatoes. Bring the water to a boil and cook for just a couple of minutes once boiling. This cooking method will yield the soft creamy inside; be careful not to overdo it as boiling too long will result in mushy and crumbly potatoes.
If you like onions in your home fries, dice and cook them separately while the potatoes are boiling. Cooking onions on their own will ensure they have proper time and space to saute properly. Cook onions until they are translucent and fragrant, then set aside.
Now it is finally time to cook those potatoes! Add both oil and butter to the skillet or cast iron pan and arrange potatoes in a single layer. It is important not to overcrowd the pan as you want to make sure each potato is seared. As you are searing the potatoes, add in your seasonings. We like paprika, salt, pepper, and garlic. Once you get a nice golden brown, crispy edge on your spuds, flip them and sear the other side(s). When you have a nice crispy crust on all sides, add your onions back to the pan for a final saute and serve immediately!
And of course, next time you are out for breakfast in Denver, let us share our own homemade home fries with you! Bon Appetit!
