Thursday, October 29, 2009

Pumpkin Pancakes


Oooh, these were good! I used whole wheat pastry flour, so they were also really filling. Try them soon!


2 c. whole wheat pastry flour (or 2 c. all purpose flour or half white/half wheat)
3 T. brown sugar
2 t. baking powder
1 t. baking soda
1 1/2 t. ground cinnamon
1/2 t. ground ginger
1/2 t. salt
1 1/2 c. milk
1 c. pumpkin puree'
1 egg
2 T. vegetable oil
2 T. white vinegar

Mix the vinegar and the milk in a bowl. Let it sit a moment and get, er, lumpy. You're imitating buttermilk here in flavor and texture - don't worry, it's OK!


Meanwhile, measure all the dry ingredients into a mixing bowl. Measure the wet ingredients (and add the lumpy milk) into another bowl. Stir to combine (both bowls, individually).


Add the wet stuff to the dry stuff and stir. Get out a skillet and start heating it. While you're getting your skillet ready, the pancake batter will pouf up. Stir it back down before you proceed - they will cook much more evenly that way. (The people at America's Test Kitchen said so!)



Then, go a little wild! Grab a nutmeg and a grater and add grate a little into the batter. I won't tell!

If your skillet isn't non-stick or well-seasoned cast iron, lightly oil it. I oiled at first, but it turned out I didn't need to. Man, I just love cast-iron. It's the best!

Watch for the edges to get dry, then flip and cook the second side. Take your time, and let it cook through. Not too hot. Patience, Grasshopper.

Voila' The pecans gave it an awesome crunch. Also, much to my total JOY, these were not the kind of pancakes that soak up the syrup (which is why it looks like these are in a puddle). They are heavier than standard pancakes (remember, I used whole wheat pastry flour) but they aren't heavy. Just yummy and great. Oh, and the recipe made 12, so I froze the extras on a tray, then bagged them for future breakfasts.


Notes: If you used canned pumpkin they will be more orange - the pumpkin I used was a jack-o-lantern type, not a pie pumpkin. (I only have one pie pumpkin so I'm saving it for Thanksgiving.)

I think you can get whole wheat pastry flour at health food stores. I buy the pastry wheat in a big bag and mill my own, so I'm guessing, but I think that's a pretty good guess. If you can't consider getting a grain mill - it will change your life forever, and in a good way!

I hope you love the pancakes. Coming soon - my frugalicious pancake syrup! Stay tuned!


Ali said...

Oo yay! Thanks for posting this, I can't wait to try them. They sound so yummy!

Jackie Peniuk said...

Next time we do pancakes, I'm givin these a whirl...ty for sharing!

tenthingsfarm said...

I had two this morning, for breakfast. Little bit had one, with cinnamon sugar sprinkled atop. They are great, even after being frozen. :)


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