Thursday, October 8, 2015

Pumpkin Pancakes

Fall has turned into being all about that squash, that squash being pumpkin. But I still think of fall as apple season. Late in September my maternal family would head up to Edward's Orchard to go apple picking, buy apple cider, and eat the absolute best apple cider doughnuts. To me fall is all about harvesting apples. But sometimes you buy a pie pumpkin (for the seeds of course) at the store and end up with quarts of fresh roasted pumpkin puree. So, here's a recipe for pumpkin pancakes!

Various Winter Squashes in Various Forms

Pumpkin Pancakes
Makes about fifteen two tablespoon of batter pancakes

3 eggs
1 1/2 cup milk
1 1/2 cup pumpkin puree
2 tablespoons melted butter
1 tablespoon brown sugar

1 cup whole wheat flout
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 pinch to 1/8 teaspoon cloves (optional)

Grease and heat the pan on medium. Mix liquid ingredients and sugar. Mix the dry ingredients. Gently mix the dry ingredients with the wet ingredients. Add the batter to the pan. Flip when bubbles form in the batter and the bottom of the pancake is brownish.

Inspired by Mark Bittman's Everyday Pancakes (his pancake making instructions are the best if you need more detail than I've provided) and Eagle Brand's Pumpkin Pie.

I hope you enjoy,

PS I'm sorry about my spotty posting. I try to post Tuesdays and Thursday and I was able to do that before our kiddos joined us. I will definitely be posting every Thursday (because when I realize that I've forgotten on Tuesday, I'm extra motivated to get a post scheduled for Thursday).

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