Huckabuck with a Kurdish Twist

Ingredients

In this Kurdish adaptation of Huckabuck, we incorporate traditional Kurdish spices like sumac and cumin to infuse the pancakes with a unique flavor. Additionally, we use pumpkin puree as a base ingredient, adding a subtle sweetness and a vibrant orange color to the pancakes. These modifications give the dish a distinct Kurdish twist while still maintaining the essence of the original American recipe. We alse have the original recipe for Huckabuck, so you can check it out.

• 1 cup (240ml) pumpkin puree 1 cup (240ml) pumpkin puree
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground sumac 1/4 teaspoon ground sumac
• 1/4 teaspoon ground cumin 1/4 teaspoon ground cumin
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 large egg 1 large egg
• 2 tablespoons melted butter 2 tablespoons melted butter
• Honey or maple syrup, for serving Honey or maple syrup, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 38g, 12g
• Protein: 6g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the pumpkin puree, flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cardamom, sumac, cumin, and salt.
2. 2.
   In a separate bowl, whisk together the milk, egg, and melted butter.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. 4.
   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. 5.
   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. 6.
   Repeat with the remaining batter.
7. 7.
   Serve the spiced pumpkin pancakes warm with a drizzle of honey or maple syrup.

Treat your ingredients with care...

• Pumpkin puree — Make sure to use pure pumpkin puree and not pumpkin pie filling, as the latter contains additional spices and sweeteners.

Tips & Tricks

• For extra flavor, toast the ground sumac and cumin in a dry skillet over low heat for a minute before adding them to the batter.
• If you prefer a sweeter pancake, you can increase the amount of sugar in the batter.
• Serve the pancakes with a dollop of Greek yogurt and a sprinkle of chopped pistachios for a delightful Kurdish touch.

Serving advice

Serve the spiced pumpkin pancakes warm with a drizzle of honey or maple syrup. They are perfect for breakfast or brunch and can be enjoyed on their own or with a side of fresh fruit.

Presentation advice

Stack the pancakes on a plate and drizzle honey or maple syrup over them. Garnish with a sprinkle of ground sumac and a dusting of powdered sugar for an attractive presentation.