I can't get enough pumpkin, I never even knew I was such a fan until this year. There are just so many different ways to cook it and not nearly enough time in the Fall season. Pumpkin pancakes had been on my mind for weeks so the other night - in honor and celebration of Lil Wayne's release from prison - I finally gave into my craving and whipped up some pancakes for my roommates and guests...and it rocked their world.
Part of my delay in making pumpkin pancakes was that I couldn't settle on a recipe. I found one that looked rather delicious, but it called for apple cider vinegar...which, whatever it may do, just did not sound enticing in pancakes. But I thought I would try it out anyway for experimental sake, and it was a great success. As usual, I substituted whole wheat flour for white flour. The original recipe called for ginger, but we didn't have any so I spiced them with cardamon and freshly-ground nutmeg instead. I also opted to use skim milk and added a little extra pumpkin.
Ingredients:
2 cups whole wheat flour
3 tablespoons brown sugar2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon cardamon
1/2 teaspoon salt
1 cup + 2 tablespoons pumpkin puree
1 egg
1 1/2 cups milk (I used skim)
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar
How to Make it:
1. Mix together the milk, pumpkin, egg, oil and vinegar. Then in a separate bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cardamon and salt, stir into the pumpkin mixture just enough to combine. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
(yields about 10 large pancakes)
Enjoy!
Love,
Ali G.
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