For the Roasted Pumpkin Oatmeal Pancakes:
Preheat oven to 400 degrees F.
Cut the sugar pumpkin in half and scoop out the seeds and membrane with a spoon. Brush with melted butter and sprinkle with brown sugar and put on a baking sheet, cut side up. Cover with foil to keep moist and put in the oven until the pumpkin is tender, about 45 minutes. After the pumpkin has cooled scoop the flesh into the bowl of a food processor and process until smooth.
In a medium mixing bowl, whisk together all of the dry ingredients. Add all of the wet ingredients and mix gently with a rubber spatula just until the mixture is incorporated. There may still be a few small lumps. Do not over mix or the pancakes will be tough. Cook on a lightly buttered griddle or electric skillet at 375 degrees F until the pancakes form bubbles and the edges look dry. Flip the pancakes and cook for 1 or 2 more minutes. Transfer to a serving platter and keep warm. Repeat with remaining batter. Serve with warm pure maple syrup and butter.
I use an ice cream scoop or ladle to gently place the pancakes on the griddle saving enough space between them to allow them to spread without merging. I do not add any of the traditional pumpkin pie spices to the batter because I prefer the light taste of the fresh pumpkin and oatmeal but be creative and play with spices to suit your own taste.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Kurt Abney, owner of Dottie's True Blue Cafe in San Francisco, CA.