Saturday, November 12, 2011

Pumpkin Pancakes

Waking up to a cold, grey, too early in the season, snow day brings on cravings for a warm hearty breakfast. Topped with some warmed, Vermont maple syrup I brought home with me a few weeks ago, this recipe fills the bill. Afterwards, we were ready to get out the shovels and work off some of those indulgent calories. A great way to put some cheer into the start of a week!
You can easily substitute the milk and vinegar for the same amount of buttermilk, if you have it on hand. In either case, be sure not to over mix!

  • 1 1/2 cups milk 
  • 1 cup pumpkin puree 
  • egg 2 tablespoons butter, melted 
  • 2 tablespoons vinegar 
  • 2 cups all-purpose flour 
  • 3 tablespoons brown sugar 
  • 2 teaspoons baking powder 
  • 1 teaspoon baking soda 1/2 teaspoon ground allspice 
  • 1 teaspoon ground cinnamon 
  • 1/2 teaspoon ground ginger 
  • 1/2 teaspoon salt 
Directions 
  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
  2. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. 
  3. Stir into the pumpkin mixture just enough to combine. Heat a lightly oiled griddle or frying pan over medium high heat. 
  4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot

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