Remember when there was a shortage of canned pumpkin? It was a few years ago and the worst experience ever. Well, not ever. But close to it. Luckily this year, pumpkin is fully stocked at the grocery store and I happened to have a can on hand to whip up some delicious pumpkin pancakes. Paired perfectly with Santa’s White Christmas Coffee by Barnie’s Coffee and Tea Company – Another commodity I thought was lost forever until I stumbled upon it while shopping at Wal-Mart. It’s delicious and I will bravely scour the aisles to score a bag.
The pancakes were easy to make and worth every second I spent following the recipe I found on marthastewart.com.
So, without further ado….Here is the recipe, complete with tips and commentary.
whisk 1 1/4 cups all-purpose flour – I used 1 cup white flour and 1/4 cup whole wheat flour
2 tablespoons sugar – No sugar, no problem! I added 2 tablespoons of agave nectar
2 teaspoons baking powder
1/2 teaspoon each cinnamon, ground ginger, and salt
1/8 teaspoon nutmeg
add a pinch of ground cloves
in a separate bowl, stir together 1 cup milk
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg – make sure not to drop the egg….not a fun experience cleaning it off the tile floor
fold mixture into dry ingredients – for fluffy pancakes, avoid over stirring
feeling crazy? add 1/2 cup chocolate chips and 1/2 cup chopped walnuts to the mix
melt some butter in a skillet over medium heat
pour in 1/4 cup batter for each pancake
cook pancakes about 3 minutes per side
serve with butter and syrup
makes 8 to 10 pancakes