Thursday, October 7, 2010
It's officially fall! That means I want to make pumpkin spice everything. When I saw this recipe, I knew that I had to make them right away. These pumpkin pancakes are seriously amazing. They're thick, moist, chewy and a little sweet. I served them with whipped cream and maple syrup, both were excellent toppings. They are so good that I shouldn't say much more and spoil them for you. Just make them.
If you are coming to visit Chicago anytime soon, you are lucky because I will be making these for you :)
adapted from Greens and Chocolate
3/4 cup whole wheat flour*
1/2 cup all purpose flour
2 tbsp brown sugar
2 tsp baking powder
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp ground nutmeg
dash of ground ginger*
dash of ground cloves*
1 cup milk
1/2 cup pumpkin puree
1 large egg
1 tbsp vegetable oil or melted butter
*I was so excited about making these, that I didn't have time to get to the store for the few missing ingredients. It doesn't matter! I didn't have whole wheat flour, so I just used regular flour. I also didn't have ginger or cloves on hand, but I used a general pumpkin spice mixture instead and they turned out very well.
In large bowl, whisk together flours, brown sugar, baking powder, salt, and spices. Set aside.
In medium bowl, whisk together milk, pumpkin, egg, and oil/butter. Add to dry ingredients and whisk until just combined (it may be still lumpy).
Cook pancakes as usual on a preheated skillet. Keep pancakes warm in microwave or preheated oven until ready to serve. Serve with cinnamon sugar, whipped cream, or maple syrup.