BLUE CORN, PUMPKIN & WALNUT PANCAKES

While chef Tawnya Brant’s recipes are based on Haudenosaunee agricultural practices, her delectable pancakes are easy to replicate at home. (Look for blue corn flour at Latin American grocers or online at latortilleria.ca.) Once you try pumpkin whipped cream, you will realize all whipped cream should be pumpkin flavoured.

PUMPKIN WHIPPED CREAM 1 cup (250 mL) heavy cream 1 tsp (5 mL) icing sugar

1 tsp (5 mL) vanilla extract

1/2 tsp (2 mL) cinnamon

1/4 tsp (1 mL) allspice

3 tbsp (45 mL) pumpkin purée

PANCAKES

4 eggs

1/4 cup (60 mL) pumpkin purée

2 tbsp (30 mL) walnut oil

1 1/2 cups (375 mL) blue corn flour

1 tbsp (15 mL) baking powder

1/4 cup (60 mL) pure maple syrup, plus more (optional) for serving

1 1/2 tsp (7 mL) salt

3/4 cup (175 mL) water

Vegetable oil for cooking

Chopped toasted walnuts for garnish

1 For the pumpkin whipped cream, chill mixing bowl and beaters in freezer for 10 minutes. Beat cream and sugar until soft peaks form. Add vanilla, cinnamon, allspice and pumpkin purée. Beat until stiff peaks form, 1 to 2 minutes more. Cover and refrigerate.

2 For the pancakes, place eggs, pumpkin purée, walnut oil, blue corn flour, baking powder, maple syrup, salt and water in a blender. Blend until it just comes together. Let stand for 15 minutes.

3 Working in batches, heat a little oil in a large nonstick frying pan over medium-low to medium heat. Pour in 1/4-cup (60 mL) portions of batter. When bubbles form on top and edges are dry, about 2 minutes, flip pancakes. Continue cooking until cooked through, 1 to 2 minutes more. (If they are browning too quickly, lower heat.)

4 To serve, stack pancakes on 4 warmed plates. Top with pumpkin whipped cream, sprinkle with walnuts and drizzle with maple syrup, if desired.

Makes 8 to 10 pancakes