Wednesday, November 11, 2009

Pumpkin Pancakes

When I saw Annie post this recipe yesterday (and realized they were originally posted by Joy the Baker, another favorite of mine) I really wanted to try them. I love pancakes and with a recent change in my diet (that is, I'm not going to be gluten free for the time being. It doesn't seem to be the problem so we're experimenting with other possibilities.), I couldn't wait! Kevin didn't seem too thrilled with the idea of pumpkin pancakes, but I showed him Annie's picture and we decided to have them for breakfast this morning.

They were not only easy to make (with ingredients most people keep on hand), but they are absolutely delicious. Not too heavy (as I thought they might be) and not too "pumpkin-y." It's just the right amount of spice and all the ingredients minus a teeny tiny bit of oil is perfectly healthy!

I cut the recipe in half and used whole wheat flour in place of the ap flour to boost nutrition.

Pumpkin Spice Pancakes
1¼ cups all-purpose flour or whole wheat flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter

In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps - that is okay.)

Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.

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