November 16, 2015

Pumpkin Pancakes

Pumpkin this, pumpkin that.

Pumpkin is in a shortage I am told. I have not been short in using it though. When my in-laws came to visit I wow'd them with my Pumpkin Pancakes. Now mind you, sometimes my recipes can change on how much of each ingredient I use, as cooking is an art. But baking, it is a science. I would recommend not changing the amounts and being exact for this recipe. You will be rewarded, I promise. 

For instance if you have 1 cup of pumpkin in this recipe, it is not enough, but 1 1/2 cups is too much making thin, gloppy pumpkin pancakes.

No one wants that.

You also need to use whole milk. It is what makes them tender and rich. You also need to be precise on the baking soda and powder. They will make this pancakes fluffy and tall.

You will also need to go work out. Because these are not diet appropriate.

And you KNOW these pancakes must be good, because if I am going to place my calories in a carb loaded breakfast, it is french toast or waffles, not pancakes....But I will take these pancakes any day!

Oh and thank you all for those who read and hopefully enjoy my recipes. I promise you they taste better than my poor photographic abilities show:


Ingredients:

2 cups of flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
2 heaping teaspoons of ground cinnamon
1/2 teaspoon of ground nutmeg
1 1/4 can of pumpkin puree
1/3 cup of light brown sugar
1 large egg
3 tablespoons of vegetable oil
1 1/2 cups of whole milk

Directions:

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a medium bowl, mix together pumpkin, brown sugar, egg, oil, and milk. (I like to do everything by hand, but you can use a stand mixer too!) Mix until combined.

Pour the wet ingredients into the dry ingredients, the batter will be slightly thick, don't overmix it thin. 

Heat a griddle over medium heat. Coat with cooking spray and once hot, place batter on the griddle in small circles. Flip and cook on other side after the edges start to bubble up or about 1 minute each side.

Enjoy with some good ol fashioned maple syrup!


Personally I think waffles are easier to store. Pancakes just are never as better as when they are enjoyed fresh, so enjoy! (But just so you know they really do store fine in an airtight bag)

What is your favorite type of pancake?

1 comment:

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