My small city garden produced a proud bounty of pumpkin this year and after spending an entire day seeding, roasting and pureeing these jewels, I've been frantically searching for anything and everything to use it in. Pumpkin pancakes were this morning's treat. I did a little research and gathered a few recipes that sounded good, but after studying each one I concocted my own recipe that was a huge hit with the family. I wanted to jot it down before forgetting...this one is a keeper. I served these with some homemade maple syrup for an extra special treat.
Pumpkin Pancakes
1 c. whole wheat flour
1 c. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1 pinch clove
1/4 c. brown sugar
1 egg
2 c. buttermilk
2 Tbsp. applesauce (I used homemade canned applesauce which added a lot of cinnamony goodness)
1-1/4 c. pumpkin puree
Mix all dry ingredients. Then add wet ingredients and mix until slightly lumpy. Add more buttermilk (or regular milk) to thin as necessary. Heat a buttered griddle to medium-high; cook until golden brown on both sides.
Maple Syrup
1 c. water
1c. brown sugar (I use dark)
1 c. granulated sugar
2 tsp. maple extract
Heat water, brown sugard and white sugar over medium-high heat; bring to a gentle boil. Reduce heat to a gentle simmer and add maple extract / flavoring. Continue to simmer for 3 minutes, then remove from heat.
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