10/19/09

Pumpkin Pancakes

Many Autumn recipes call for canned or pureed pumpkin. Quite a number of those recipes leave with you a bit of pumpkin left. Not enough to make another recipe with but if you are like me, you don't like to waste any food so scrap it out out of container or bowl and you try to find a recipe you can add it to. Couple that frugal nature with something else occurring in nature right now... chilly mornings. Fall is in the air! What better time to treat yourself or your family to pumpkin pancakes?

Pumpkin Pancakes

1 1/4 c flour
2 T sugar
2 t baking powder
1/2 t cinnamon
1/2 t ground ginger
1/2 t salt
1/8 t nutmeg
tiny pinch of ground cloves

Mix 1 egg
6 T pumpkin puree
2 T melted butter
1 c milk

Fold the wet into the dry. Heat a buttered skillet over medium heat. Use about 1/4 cup batter for each pancake. Cook 2-3 minutes on one side until the air bubbles are numerous and popping. Flip. Cook another 2-3 minutes. Serve with butter and syrup.
Print Friendly and PDFPrint Friendly
Related Posts