Pumpkin Pancakes
Nothing says the cooler weather is here like the smell of pumpkin and spices in the kitchen. This autumn, make use of a fresh pumpkin for this breakfast treat from Anna Bates of Tallgrass Kitchen.
Ingredients
1 cup milk
½ cup pumpkin puree
2 eggs
4 tbsp. butter, melted
1 tsp. pumpkin pie spice
1 ⅔ cups flour
3 tbsp. brown sugar
2 tsp. baking powder
1 tsp. salt
Directions
Combine milk, pumpkin puree, eggs, and melted butter in a large bowl. Whisk until smooth.
In medium bowl, combine spice, flour, brown sugar, baking powder and salt, whisk together.
Add dry ingredients to wet, and stir until combined (a few lumps is just fine.)
Heat a greased griddle over medium heat. When a drop of water splashed on the griddle sizzles, you are ready to go.
Drop quarter cups of batter onto the griddle. Cook until bubbles form, pop, and small holes remain. Flip once, and cook for an additional 2-3 minutes. Pancakes should be golden brown on each side.
Serve warm with yogurt, jam, or maple syrup.
Suggestions
Making your own pumpkin puree: Wash a small pie pumpkin, and rub lightly with oil. Heat the oven to 400 degrees. Place pumpkin directly on oven rack. Place a baking sheet on the lower rack to catch any fall out. Roast until perfectly knife tender (60-120 minutes, depending upon the size of the pumpkin.) When cool, carefully slice in half. Scoop out seeds, and scrape flesh from skin. Puree until smooth in a blender. Freeze what you don’t use in a few days.
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