Pumpkin Pancakes

In advance of Halloween, though I would pass along a tasty and fun recipe for pumpkin pancakes. Hope you enjoy.

2 cups all-purpose unbleached flour

2 tablespoons sugar

4 teaspoons baking powder

1 teaspoon cinnamon

3/4 teaspoon salt

1-1/2 cups milk

1 cup canned pumpkin

4 eggs, separated

1/4 cup melted butter

Combine the flour, sugar, baking powder, cinnamon and salt in a mixing bowl. Mix together the milk, pumpkin, egg yolks and butter in another bowl. Using a hand-held electric mixer or a wooden spoon, beat the mixture until well-blended. Add the milk-pumpkin mixture to the flour-sugar mixture and, using a wooden spoon, mix just enough to moisten all ingredients. (Overmixing at this point will create pancakes with a rubbery texture.) Using clean beaters and bowl, beat the egg whites until they are stiff but not dry, then fold them into the batter. Spoon the batter onto a buttered or oiled hot griddle. Fry the pancakes until the tops look dry and small bubbles appear on the surface. Turn the pancakes and fry until second side is golden-brown. Serve with hot maple syrup. Yields approx. 30 four-inch pancakes.

Brunch at Luna Park

On a recent sunny and warm Sunday a nice set of folks and I dined at Luna Park for brunch. We arrived somewhat on the early side for brunch and the place was already buzzing with folks in the mood for some tasty food and drink. The ambiance at Luna Park is casual, comfortable lively with bright red table- and bartops, exposed brick walls adorned with funky prints and paintings, lively light fixtures and a peek into the kitchen in the back of the space. This day the doors and windows in the front of the restaurant were open and the lovely day was able to be at least partially enjoyed even while inside. We settled in and everyone was immediately happy with the menu as it ranges from breakfast staples to more lunchy items as well as fun dishes such as goat cheese fondue. Brunch drinks are fairly pricey at $8 a pop but most folks had at least one mimosa or similar drink. The orange juice was ok but definitely was not freshly squeezed. I had the Cobb Salad which is a hearty mix of mixed greens, chopped tomatoes, chunks of chicken breast seasoned with rosemary, sliced avocado, tasty crumbles of bacon and chopped hard-boiled egg. The dressing is mildly creamy and tasty with a velvety texture and rich flavor reminiscent of the avocado in the dish and is well-seasoned with salt and pepper. Others opted for dishes including the French Toast, Monte Cristo, Salmon Hash, Nicoise Salad, Chilaquiles and Steak and Eggs. Everything was delicious. The French Toast was especially decadent and came with winter berry compote and mascarpone cream. It was likely a small dinner later that day for those who indulged in that menu item. I have had the Nicoise Salad many times for dinner at Luna Park and the dish is the same for brunch and certainly still quite a nice meal. The salad features mixed greens topped with rare seared tuna slices, potato, fresh green beans, tomato, olives and chopped hard-boiled eggs all lightly dressed with a vinaigrette dressing. The Chilaquiles were a big hit as well. The dish includes fried tortillas with spinach, tomato, beans, avocado and eggs. The eggs were well cooked and the flavors combined well. All in all a successful start to a lovely Sunday for sure.

Luna Park

694 Valencia Street in San Francisco

http://www.lunaparksf.com/