Monday, November 28, 2011
These make a really big batch, so are good for bigger families. You can also cook them all and refrigerate for reheating and eating later.
You will need a griddle or large skillet for cooking the pancakes.
1-1/2 cups milk
1 cup pumpkin puree( approximately 1/2 of a 15 oz. can)
2 Tablespoons vinegar
2 Tablespoons olive oil or cooking oil of your preference
2 cups flour
3 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
In a bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
In another big bowl, mix the milk, pumpkin, egg, oil, and vinegar.
Add the flour mixture to the pumpkin mixture and stir.
Don't overmix. Just mix until everything is blended and than stop.
Heat a skillet or griddle. Lightly coat with butter.
Ladle pancake batter onto hot griddle. Use about 1/4 cup for each pancake
Cook until the top starts to bubble all over and the edges look dry. Probably 2-3 minutes.
Cook the other side for couple of minutes or until it is well browned on the bottom.
Repeat with the rest of the batter.
Time to eat!
This recipe will make enough for 20-22 good size pancakes.