Did you know blackberries run wild in Seattle? Like, really run wild. Rubus armeniacus, the “Himalayan” blackberry, is an invasive species that has a special talent for sprawling its thorny brambles into every green nook and cranny of the urban landscape. This has earned it a reputation as a “problem child” of the local ecosystem, but I have to confess a soft spot for these wildlings. Who can stay mad at something so delicious? And how can anyone stare down a loaded thicket like this without their latent hunter-gatherer instincts kicking into overdrive?
The Universe has a way of keeping us humble, doesn’t it? Take for example the time I fell hard for The Great British Baking Show on Netflix, and mused contentedly about what an adept contender I could be. Naturally, my next baking session was an epic screw-up. I’m claiming distraction as the reason behind the embarrassing disaster, but seriously: it involved boxed cookie mix, BOTH of my apartment’s smoke alarms, and a full hour spent the next day scrubbing the bottom of my oven. So, right, I was not Star Baker this week.
(Undoubtedly my worst mishap since the Great Kombucha Eruption of 2015.)
Similarly, look what happens when I promise you a newly developed recipe. Here we are nearly a month later, and I’m just now getting back to you because of an extended string of lackluster trials in my test-kitchen. Lucky for you guys, I don’t give up too easily.
The plan was to cap off my sourdough baking series with a special weekend breakfast combining the flavor/benefits of sourdough with the seasonal charm of pumpkin spice. But I soon realized that this pairing would require a bit of trial and error, as pumpkin puree and sourdough can both complicate efforts to optimize the texture and density of baked goods. After wrestling with a series of adaptations to the basic sourdough pancake formula from King Arthur Flour, I decided I might be better off seeking insight from my favorite online community of super experienced and skilled bakers at The Fresh Loaf.
Lo and behold, those good bakers know exactly what to do: I was just one blog post away from a foolproof formula. To create my perfect sourdough pumpkin pancake, I spiked the recipe with buttermilk, brown sugar and a sprinkle of spices; I also swapped in whole wheat pastry flour to take advantage of its delicate crumb. The pancakes are tender, lightly sour, subtly spiced… and we couldn’t have done it without that bubbling, fermenting colony of our favorite friendly microbes.
Nothing like a good recipe success to recover from a streak of kitchen fails… What a relief! Happy cooking, everybody. I’m off to put that sparkling clean oven to good use.
(No sourdough starter? How about some tasty steel-cut oat pancakes instead?)
As good as these cookies look, I have to tell you that they can look even better. The part that you’re not seeing is the impeccably crackly turbinado sugar crust that sadly dissolved in my humid kitchen in the 24 hours between the baking session and the time I managed to get the camera out. I really wanted to bake a fresh batch to give you some more true-to-life images, but I had to tackle these, and then a gluten-free version for a potluck party, and then Halloween happened… and you guys, I’m sorry, but I just can’t handle another batch of cookies in my house right now. I promise, when the occasion strikes to bake my next batch, I’ll Instagram it for you. Deal? Surely you understand that I just had to get this online, because pumpkin season is fleeting, and I don’t want you to miss out on such a great cookie. I mean, seriously: Whole-Grain. Pumpkin. Snickerdoodles.