October 21, 2012

Pumpkin Pancakes

I'm so thankful for best friends-gals who love you in spite of all your idiosyncrasies.  Like my dear friend Helene, who called me the other day around lunch time......"What are you up to?", she asks.  I simply explain, "I'm making three different pumpkin pancake recipes for the kids and we're having a taste test to see which one wins!"  Well, this one was the winner with all of us!  They're delicious!  I hate to admit it, but it was the original one I've been using for years.  But it is fun experimenting with different ingredients and letting the kids see the results.  This recipe actually calls for butter, which gives the pancakes great flavor.  But I thought canola oil would make them a little healthier.  They were just as delicious and fluffier too.

2 eggs
1-1/4 cups buttermilk
4 tablespoons melted butter (or 1/4 cup canola oil)
4 tablespoons canned pumpkin
1/4 cup sugar
1-1/4 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon allspice

In a large bowl, combine eggs, buttermilk, butter or oil, pumpkin, and sugar.  Beat well with a mixer.  In another bowl, whisk together the flour, salt, baking powder, baking soda, and spices.  Add to pumpkin mixture and beat just until incorporated.  Preheat a large nonstick griddle.  Use a 1/4 cup measuring cup to pour batter onto hot griddle.  Cook until bubbles start to form.  Flip pancakes and cook the other side until golden.

1 comment:

  1. I am so blessed to have such a wonderful friend, not to mention you are a fantastic cook and all of them are probably outstanding. Now let's talk salmon....for lunch..... :)


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