Pumpkin Pancakes
[mood| 
accomplished]
Pumpkin Pancakes
These pancakes can be prepared with canned pumpkin puree, freshly prepared puree, or frozen puree which has been thawed. If you dont have pumpkin pie spice, just add powdered ginger, nutmeg, and cinnamon to the batter until it tastes to your liking.
* 1 cup all purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon pumpkin pie spice
* 1 egg, slightly beaten
* 2 cups pumpkin puree
* 1/2 cup molasses, or maple syrup
* 3-4 tablespoons buttermilk or soymilk
* 2 tablespoons unsalted butter, or margarine, melted
* 1/2 cup chopped pecans or hazelnuts, optional
* Powdered sugar for dusting
1. In a large bowl, sift together flour, baking powder, salt, and pumpkin pie spice. Set aside.
2. In another bowl, beat egg slightly. Add pumpkin or squash puree, molasses or syrup, milk or buttermilk and melted butter or margarine. Mix until smooth.
3. Blend in the dry ingredients all at once. Mix until batter is smooth. Allow batter to rest for 30 minutes or more.
4. Stir nuts into batter, and add additional tablespoon of buttermilk or soymilk if batter is too thick.
5. To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet. With the back of the spoon, flatten batter to about 1/2-inch thickness. Cook slowly until bubbles appear on top and bottom is golden brown. Lift edge to check. Turn and cook until other side is golden brown.
Serve with your favourite maple syrup or plain, with powdered sugar.
accomplished]
Pumpkin Pancakes
These pancakes can be prepared with canned pumpkin puree, freshly prepared puree, or frozen puree which has been thawed. If you dont have pumpkin pie spice, just add powdered ginger, nutmeg, and cinnamon to the batter until it tastes to your liking.
* 1 cup all purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon pumpkin pie spice
* 1 egg, slightly beaten
* 2 cups pumpkin puree
* 1/2 cup molasses, or maple syrup
* 3-4 tablespoons buttermilk or soymilk
* 2 tablespoons unsalted butter, or margarine, melted
* 1/2 cup chopped pecans or hazelnuts, optional
* Powdered sugar for dusting
1. In a large bowl, sift together flour, baking powder, salt, and pumpkin pie spice. Set aside.
2. In another bowl, beat egg slightly. Add pumpkin or squash puree, molasses or syrup, milk or buttermilk and melted butter or margarine. Mix until smooth.
3. Blend in the dry ingredients all at once. Mix until batter is smooth. Allow batter to rest for 30 minutes or more.
4. Stir nuts into batter, and add additional tablespoon of buttermilk or soymilk if batter is too thick.
5. To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet. With the back of the spoon, flatten batter to about 1/2-inch thickness. Cook slowly until bubbles appear on top and bottom is golden brown. Lift edge to check. Turn and cook until other side is golden brown.
Serve with your favourite maple syrup or plain, with powdered sugar.