My girls and I were dragging a little yesterday after naptime. We all needed some good 'ole comfort. So I decided that pancakes for dinner was in order! It worked: those frowns were turned upside down! :)
|My favorite spices to use with pumpkin.|
1 3/4 c. all-purpose flour
2 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 egg, slightly beaten
1 1/2 c. milk
3 Tbsp vegetable oil
1 c. pureed pumpkin
|Using a 3/4 measuring cup, pour batter.|
Heat a pan over medium heat (on a scale of off to 10, use a 6) and use cooking spray. I use a 3/4 dry measuring cup to pour the batter onto the heated pan; it makes the perfect size pancake.
The pancake is ready to be flipped when the edges start looking dry and the bubbles in the middle start becoming a little larger and a little more frequent. (The second picture.) The second side will only need to be in the pan for one to two minutes.
|Dry edges and bubbles.|
This makes about 10 pancakes. At our table, no one could eat more than two, so if you have more than four people sitting down to eat then you might want to consider doubling the recipe.
|The color you are aiming for.|
|Spiced Pumpkin Pancakes|
|Good with butter and sifted powdered sugar.|
|Pumpkin Pancakes with Nutella and maple syrup.|
*Note: The pumpkin puree used in this recipe was made from fresh pumpkin (of course!) and had been in the refrigerator. The fresh pumpkin was purchased from my local farmer's market.