At our house, pancakes are a regular part of our weekly menu. We had this variation for lunch the other day. They are thick, hearty, and tasty- Simply Scrumptious! (And the delightful fragrance they leave in the house after cooking is just an added bonus!)
Pumpkin Pancakes
2 cups all-purpose flour
3 T brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups milk
2 T vinegar
1 cup pumpkin puree
1 egg
2 T vegetable oil
Mix together the milk and vinegar, and let set for 5 min. In a separate bowl whisk together the dry ingredients. Next, add the pumpkin, egg, and oil to the milk mixture. Stir the liquid ingredients into the dry ingredients, mixing just enough to combine.
Pre-heat a lightly oiled skillet. Scoop the batter onto the griddle using approximately 1/4 cup of batter for each pancake. (The batter is extra thick- don't try to thin it with milk. Just use a spatula to spread them thinner on the skillet) Brown on both sides and serve hot.
We topped them with just maple syrup- but next time I think it would be even more perfect served with sliced peaches or cinnamon apples, and sprinkled with chopped walnuts or pecans.
3 comments:
Sounds yummy!
Hope to try these some day soon. Sounds like they smell as good as they taste. I can just imagine your family gathered around the table enjoying them:)
They ARE good! Kate and I made them this morning. Now she wants to make them for her cousins when they come out for Christmas as a special breakfast treat! :)
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