We might all be on the brink of pumpkin overload, but this recipe was so yummy that I had to share. It's a great weekend breakfast, paired with some turkey sausage and eggs. Best of all, it makes lots of pancakes. Plenty left over to freeze for quick weekday breakfasts. My little girls can't get enough of these.
Pumpkin pancakes
From allrecipes.com
2 cups all-purpose flour
3 tablespoons 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
1 and 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar (I used apple cider vinegar in the spirit of the fall season)
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir into the pumpkin mixture just enough to combine.
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.
Gena, I just discovered your blog and what a pleasure it is to read! We are almost finished renovating the kitchen of our 1880 New England farmhouse and I am amazed at how similar some of our choices are. For counters we put in Danby marble (Montclair) although our island is made from reclaimed wood from our barn. Our Aga legacy (36" in brick) is due in any day. I love your tales of renovation woe and triumph and I am enjoying your recipes. As soon as the stove goes in those pumpkin pancakes will be for breakfast.
ReplyDeleteThanks, Lauren
Lauren, thanks so much for visiting! Your island sounds fabulous. Reclaimed from your very own barn! Too cool! I hope you enjoy your Aga as much as we enjoy ours. I'd love to hear more about your kitchen as it progresses.
ReplyDeletemmmmmseasonal!
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