Pumpkin Pancakes
Pumpkin Pancakes
Set non-stick skillet or griddle to medium heat.
While heating, add the following to a mixing bowl:
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1/8 tsp ground cloves
Sift dry ingredients together. Set aside.
In a small microwave safe bowl, combine:
1 cup pumpkin pureé
1 cup milk
4 Tbsp brown sugar
Heat in microwave for 15 - 25 seconds, heating to ~70F. The warm liquid will help the brown sugar dissolve and improve the final texture. Don’t make it too hot or the eggs will curdle.
Then whisk in:
2 eggs
2 Tbsp oil
Pour the liquid ingredients into the dry ingredients and stir until combined. If too thick, add milk in 1 Tbsp increments until desired consistency reached.
Grease heated skillet or griddle, spoon batter onto the cooking surface. As it cooks, bubbles will form on the pancake's surface. Turn the pancake after the first bubbles burst.
Cook about 2 minutes on the other side and then remove from the cooking surface.
Serve hot.
Brenda’s Tips:
Serving Size: 15-20, 4” pancakes.
Substitution recommendation: replace the milk with whey from straining yogurt.
Brenda likes to set cooked pancakes on a cooling rack as she cooks the batch. This keeps the surface from getting steamed from stacking on a plate.
For fluffy pancakes: separate the eggs, adding the yolks to the batter in place of the whole eggs. Whip the whites until stiff peaks form and then fold into finished batter.
Delicious with home-prepared Pumpkin Pureé
Window to B’s kitchen…
Reminder: bubbles in the pancake batter indicate it’s time to flip the pancake. The end result will be a delicious and perfect cooked pancake.
