I’ve taken a little time off, but now I’m back to it!
Future posts are going to be a little more simple. I’ll only be doing picture intensive when there is a technique to be taught. I no longer want to spend 3 hours writing one blog post…. No I’m not kiddin’ that’s how long it would often take. I still love ya though, so I’ll still share some tried and true recipes!
So here are pumpkin pancakes, a recipe that I adapted from a truck stop cookbook from back home in Maine, they are delicious, hope you like them! These, instead of being light and fluffy, will be moist and tender from the addition of pumpkin. Feel free to bump up the spices if you like things spicy.
Let’s get the recipe!
- 2 cups all purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon*
- 1/2 teaspoon of ginger*
- 1/2 teaspoon nutmeg*
- 1/4 teaspoon cloves*
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 1 cup pumpkin puree (solid pack pumpkin),not pumpkin pie mix
- 1 egg
- 2 tablespoons melted butter (vegetable oil will work too)
- In a medium size bowl combine flour, brown sugar, baking powder, baking soda, spices and salt with a whisk.
- Combine remaining ingredients, whisk to combine. Pour over dry ingredients and stir until just combined leaving a few small lumps.
- Preheat griddle to 300 degrees, or a skillet over medium low heat. Spread the surface with a bit of butter. Drop 1/4 cups of batter on to the griddle and work the batter to spread a bit if needed. Cook until the edges start to look dry and the bottom of the pancake is golden brown. Turn over and cook until the pancake springs back when pressed lightly and is golden on the other side. Serve warm with lots of butter and maple syrup!
- * a slightly rounded 1 tablespoon of pumpkin pie spice and be substituted for the cinnamon, nutmeg, ginger and cloves