Tuesday, November 8, 2011
One of my favorite ways to celebrate fall is with pumpkin pancakes! I have searched far and wide for a good recipe and I think I may have finally come up with it. They're sweet, but not too sweet, and they have a definite pumpkininess. This batter is thick, so kind of spread it out a bit when you drop it onto the griddle or fry pan. Don't be tempted to thin it out. It's part of what makes these pancakes light and fluffy.
Serve with warm maple syrup for a true taste of fall! Enjoy!
1 1/2 cups fat-free evaporated milk
1 cup pumpkin puree
2 tablespoons vegetable oil
2 tablespoons apple-cider vinegar
2 cups whole wheat pastry flour
4 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
Chocolate chips (if desired)
1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Drop chocolate chips onto each pancake if desired. Brown on both sides and serve hot.