Pumpkin Pancakes
The weather finally turned cooler here in Mississippi, so I decided to make pumpkin pancakes for dinner last night.
Pumpkin Pancakes
Original recipe yield: 12 pancakes
INGREDIENTS
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
DIRECTIONS
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
My notes: The batter was MUCH thicker than normal pancake batter. So it's important to only use the 1/4 cup suggested by the recipe. As I was pouring the batter, I was also using a spatula to spread it out more thinly. This will help to make sure the pancake cooks all the way through.
These also took longer to cook than a normal pancake - more like 8 minutes on each side, rather than the 3 minutes or so that I am used to. The good thing is that they were very filling, so you don't have to eat as many to be full!
I froze the leftovers, putting a sheet of waxed paper between the layers. I've read that you can reheat leftover pancakes in the toaster, so we'll see how that works.
Pumpkin Pancakes
Original recipe yield: 12 pancakes
INGREDIENTS
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
DIRECTIONS
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
My notes: The batter was MUCH thicker than normal pancake batter. So it's important to only use the 1/4 cup suggested by the recipe. As I was pouring the batter, I was also using a spatula to spread it out more thinly. This will help to make sure the pancake cooks all the way through.
These also took longer to cook than a normal pancake - more like 8 minutes on each side, rather than the 3 minutes or so that I am used to. The good thing is that they were very filling, so you don't have to eat as many to be full!
I froze the leftovers, putting a sheet of waxed paper between the layers. I've read that you can reheat leftover pancakes in the toaster, so we'll see how that works.