Sunday, October 7, 2012

Special Breakfast Day: Pumpkin Pancakes

Sunday in our house is reserved for "special breakfast day." It's the one day we are all required to sit at the same table for breakfast. Three out of the four of us made it to the table. I will take it! I am always looking for new pancake recipes and got this one in my inbox from My only criticism is that it was hard to tell when to flip because it didn't make the tell tale bubbles throughout the pancake. As a result they came out really brown. Another thing I might add next time is some pumpkin spice.

Pumpkin Pancakes

Wet ingredients:
1 cup pumpkin puree' without spice
1 egg
2 TBSP oil
1 tsp. cinnamon
1/2 tsp grated ginger
1/2 tsp. allspice grated
1 1/2 c. milk
2 TBSP lemon juice

Dry Ingredients
2 cups all purpose flour
2 TBSP brown sugar
1 TBSP white sugar
2 tsp. baking powder
1 tsp baking soda
1/2 tsp. salt

Mix all the wet ingredients in a separate bowl from the dry. One each is mixed combine the two. If the batter is too thick you may need to add a TBSP or so more of milk to thin it out until you get the right consistency. Heat a large griddle or non-stick pan with about 1-2TBSP oil. Heat until shimmering. Add batter with a ladle onto the pan. Cook about 3 minutes per side. you will have to sneak peak to see if the pancake is ready to flip as you won't see all the bubbles. Serve with your favorite syrup.

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