I've been a tad pumpkin obsessed these days. I can't help it, fall = pumpkins! My latest pumpkin recipe has been delicious pumpkin pancakes as showcased on Joy the Baker's Blog. Joy knows her stuff - if you haven't already, you need to check out her blog.
The only snafu I encountered as I made these was that my pancakes didn't seem to cook all the way through, no matter how long I left them on the griddle. Seriously, I left them on for a really long time so they had to be cooked but the middle still seemed doughy. I chalked it up to the pumpkin purée. Whatever, they were delicious and moist.
Inspired by Joy the Baker and Martha Stewart
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of ground ginger
pinch of ground cloves
1 cup milk
1/2 cup pumpkin purée
2 tablespoons canola oil
Whisk together flours, salt, spices, sugar and baking powder. In a separate bowl, whisk together milk, egg, pumpkin and oil.
Pour the wet ingredients in the dry ingredients and whisk until just combined.
Let the batter sit for 10 minutes while you heat the griddle. Once griddle is hot, pour about 1/4 cup of batter per pancake into the griddle. When pancake starts to bubble slightly, carefully flip over.
Once browned and cooked through butter pancakes and serve with your preferred topping. Brown sugar/cinnamon combo is yummy as are maple syrup or applesauce.
Yield: 6-8 pancakes
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