Over the past 3 days we have managed to finish up the turkey, the ham, the stuffing, the sweet potatoes and the mashed ones too…we ate all of the dips, appetizers, the casseroles and the few veggies we squeezed in for good measure. We polished off the pecan, the apple and the pumpkin pies, and overdosed on Aunt Sally’s Ambrosia salad and Aunty June’s JELL-O mold. So my next question is…
It’s Sunday morning, so what shall I make for breakfast?
“Seriously…!” Was the response I got from everyone this morning as some friends & neighbors stopped by for a cup of coffee and a chat…
“No, really”…I said, “Let me make some pumpkin pancakes to finish off this weekend right…”
Lots of “oooohs” and “ahhhhs” were heard and without much disagreement, pumpkin pancakes it was!
These moist and delicious little cakes are perfect for that something different that we all crave after eating leftovers for the past 3 days for breakfast, lunch and dinner… these are easy to make and so much healthier for you because of the addition of the pumpkin. The batter is stiff enough that you can make them into fun shapes for the kids, too. They are moist, delicious and slightly sweet…so if you don’t want to go the extra mile with the maple syrup and butter, you don’t have to…but you really should
***An original recipe from www.goodfoodgourmet.com
Pumpkin Pancakes (8 large pancakes)
2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1½ cup buttermilk
½ cup sugar
2 tablespoons vegetable oil
2 teaspoons vanilla
2 eggs
½ cup pumpkin puree (not pumpkin pie filling)
Note: If you would like the batter to be slightly thinner then simply add a little more buttermilk until you achieve a thick, but pourable consistency.
Sift together all of the dry ingredients and set aside in a medium bowl. In a separate bowl, whisk together all of the wet ingredients and then add these into the dry. With a whisk, mix everything together until the batter is stiff but not so stiff that it is hard to spread out on the griddle or the frying pan. If it is a little stiff, add 1 additional tablespoon of buttermilk or pumpkin puree to loosen it up. It should look like this…
Heat your griddle to low to moderate and generously spray with a pan release so the pancakes won’t stick. These pancakes need to cook on a lower heat because there is a lot of moisture in them, and if cooked on high heat they will not cook through completely. Using a half cup measure, add the batter to the griddle and gently pat out to thin out the pancake so that it cooks through. When bubbles begin to form and the dough begins to “set”, it is time to flip. It will look like this…
The half cup measure will make 8 large pancakes, or you can use the quarter cup measure to make smaller ones for a larger group.
www.goodfoodgourmet.com
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