9/26/17

It's National Pancake Day! Recipes for Pumpkin Pancakes and Pumpkin Griddlecakes

I don't pay attention to all the "national whatever" days so I had no idea National Pancake Day was September 26th and I just happened to have posted a recipe for Acorn Flour Pancakes this week!  Yay me!  But admittedly not too many people are going to be making acorn pancakes!  You have to gather acorns and crack them and soak them and rinse them and grind them... whew.  I might do that for 'fun' once or twice to learn the skill in case of an emergency situation where I would need to know how to do so, but generally speaking?  Nah.


Instead, I'm offering two recipes I've already posted on An American Housewife previously - one was back in 2009!  The first is pumpkin griddle cakes (griddle cakes are made with cornmeal)  and one for pumpkin pancakes, made with common flour.



Pumpkin Griddle Cakes

1/2 c corn meal
1 c boiling water
1/4 c pumpkin pulp (real pumpkin, not pie filling)
Not quite 1 cup of scalded and cooled milk
1 c flour
2 t baking powder
3/4 t salt
1 1/2 t sugar
1 t allspice
1 egg, beaten

Combine corn meal and water and let stand 5 minutes. Add pumpkin and cooled milk and stir until smooth. Sift rest of dry ingredients together and add to first mixture. Beat egg and stir in. Mix all well. Drop batter by large tablespoonfuls onto a well greased hot griddle. Flip when tiny bubbles erupt all over. When golden and crisp serve with maple syrup.


 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.


 

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