Wednesday, October 20, 2010

Spiced Pumpkin Pancakes...For Dinner!

    After Abigail's morning nap, we went over to my mom's house. My mom raked up the leaves in her front yard so the girls would have a nice pile to jump in. It was a blast! Abigail loves leaves and this was her to speak. She could not stop giggling. It was glorious. Kyleigh and my mom would toss them in the air and it would send Abigail into new fits of laughter. I, of course, forgot my camera at home. When I get the pictures from my mom, I'll post some. Jumping in piles of leaves, pumpkins, the fair, Halloween--I love fall!
     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.
    In a large mixing bowl, combine all the dry ingredients. In a separate bowl, combine the egg, milk, and oil. Stir the bowl of wet ingredients into the flour mixture. Gently stir in the pureed pumpkin.
   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.
    After the first pancake has been taken out of the pan, turn the heat down to just under medium. (On the same scale of off to 10, turn down to a 4.) It will take another minute or two on the first side, but it allows the pancake to cook through better while keeping it from burning on the outside; it gives it its beautiful color (third picture). 
    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.
     These pancakes are super delicious with butter and sifted powdered sugar, butter and maple syrup, or for fellow chocolate lovers, Nutella and maple syrup is also super scrumptious.

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.

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