Saturday, September 7, 2013

New Fall Favorite: Pumpkin Pancakes

It irks me to no end to find a blog that says it includes a recipe and then have to scroll for 20 minutes to actually get to the recipe, so I'll save you the trouble.  Here's the recipe I devised this morning:

Scratch-made Pumpkin Pancakes

1 3/4 cup all purpose flour (I plan to make a batch using whole wheat flour soon)
2 TBSP granulated sugar
1 TBSP baking powder
1 TBSP cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 egg slightly beaten
(1) 12 oz. can evaporated milk + about 1/4 cup water (you could use regular milk instead)
1/4 cup pumpkin puree (mine was a bit more than 1/4 cup)

Mix all ingredients in a large bowl. Bring a greased griddle or pan up to medium heat.  Pour batter onto griddle or pan and cook one side until bubbles pop and pancakes are puffed up.  Flip.  Enjoy with maple syrup!


These were an experiment as is most of my cooking and they turned out surprisingly well.  They were thick and fluffy and James has eaten 5 (sans syrup) so far this morning so they must be good :)  That brings me to another plus of these pancakes.  They are a perfect toddler treat.  Easy to hold or they can be cut up for your little one.  The pumpkin gives them lots of good nutritional value and there's no oil in these which cuts down the fat content.  When I can make a batch with whole wheat flour we will really be in business!  Feel free to experiment with the amount of pumpkin and spices you use.  Ours weren't over the top pumpkiny.  Let me know what you think!

I've got the remainder of this can of pumpkin to use up today so I'd love to hear some of your favorite pumpkin recipes!  Feel free to comment with the recipe or provide a link.

Happy Fall!