Thursday, October 25, 2012

Pumpkin Pancakes

This is our family's traditional Halloween morning breakfast. Plus we just have to enjoy these delicious pancakes on other days as well!

Pumpkin Pancakes
1 1/2 cups milk (add little more at the end if the batter is too thick)
1 1/4 cup pumpkin puree (cooked mashed pumpkin or canned pumpkin)
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour (or one cup white flour, one cup whole wheat flour)
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
(optional – add chopped walnuts or pecans)

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with maple syrup or apple butter.

Makes about 24 pancakes.

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