Friday, November 29, 2013

No Black Friday for Us! Pumpkin Pancake Recipe

This past Monday morning, with two sick people in the house, I decided to make pumpkin pancakes for breakfast. I roasted a pumpkin before Halloween and had the frozen pulp. AA agreed to try them for breakfast (in between her coughing!). They were yummy (recipe at bottom of post). I did use only 1 tablespoon of sugar, and 1/4 cup less milk and added 2 more tablespoons of pumpkin; which made them slightly dense, but I don't think they were a fluffy pancake recipe to begin with. The batch made ten pancakes, about 4 inch circles (medium size, much bigger than silver dollar pancakes, and much smaller than the huge ones you see in restaurants). Double the spices if you like a stronger pumpkin pie taste.

Real Maine maple syrup! (AA prefers honey on hers). Not too much, don't want to drown the pumpkin flavor!
The mess and first pancake cooked:
Here's the recipe from Martha Stewart 2006:
For a spiced breakfast treat, whisk 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon each cinnamon, ground ginger, and salt; 1/8 teaspoon nutmeg; and a pinch of ground cloves. In a separate bowl, stir together 1 cup milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg; fold mixture into dry ingredients. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.
Makes 8 to 10.

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