This is a nice cozy recipe to comfort you through Hurricane Sandy. Even if you’re not in the path of her wrath, this is a fall classic that you’ll want to keep in your autumn recipe roster. What’s better than pumpkin pancakes with a touch of whole grain for breakfast on a crisp fall morning? Recipe and image via Honey and Jam.
Ingredients:
2 cups white whole wheat flour (or unbleached all-purpose flour)
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/3 cup natural granulated sugar (evaporated cane sugar)
1/2 teaspoon fine grain sea salt
1 tablespoons pumpkin pie spice
1 tablespoons pumpkin pie spice
1 1/4 cups organic buttermilk
1 cup pumpkin puree
1 cup pumpkin puree
2 large organic eggs, lightly beaten
2 tablespoons butter, melted (melt in the pan skillet you are going to use)
butter, to serve (and for pan)
butter, to serve (and for pan)
To make the pancakes combine the flour, baking powder, baking soda, sugar, spice and salt in a large bowl. Add the buttermilk, pumpkin, eggs, and melted butter. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don’t want to over mix.
Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. Serve with Apple Maple Compote .
Makes about 12 large pancakes.
For Apple Maple Compote recipe, click here.
