Sunday, February 7, 2010
This past fall, I read an alarming article about a possible shortage of canned pumpkin (see Pumpkin Shortage Article). I panicked and immediately bought 10 cans of pureed pumpkin that afternoon---In my head, I was in a race against time against all of the other pumpkin lovers of the world. Was this an over-reaction? yes. Did I need 10 cans of pumpkin? no. But I wasn't taking any chances.
Flash forward to February 2010---I'm snowed in, and as I scour the pantry trying to figure out what to make next, the pumpkin cans that had been sitting there patiently since November called out to me. Then, my husband mentioned how nice pancakes would be on a snowy morning--so VOILA! Pumpkin Pancakes were born. Enjoy!
Here is what you will need:
Step 1: Whisk the dry ingredients together---flour, sugar, cinnamon, ginger, nutmeg, cloves, salt, and baking powder.
Step 2: Mix together the 'wet' ingredients--pumpkin, egg, milk, and melted butter.
Step 3: Fold the wet ingredients into the dry ingredients.
You should have a nice thick batter like this...
Step 4: Butter the skillet!
Step 5: Use a 1/4 cup of batter for each pancake. 2 minutes on each side should do. As soon as you start to see little bubbles form, flip them.
Step 6: Serve with real maple syrup.
List of ingredients:
1 1/2 cups of flour
2 teaspoons of baking powder
3 tablespoons of sugar
1/2 teaspoon of salt
1 teaspoon of cinnamon
1 teaspoon of ground ginger
1/4 teaspoon of nutmeg
1/8 teaspoon of cloves
1 cup of milk
7 tablespoons of canned pumpkin puree
2 tablespoons of melted butter