Monday, October 10, 2011

Pumpkin Pancakes

I have half a can of pumpkin in the fridge. What to do?

Recipe courtesy of Tidy Mom.

2 eggs
1-1/4 cups buttermilk or buttermilk substitute
4 TBSP melted butter
5 TBSP canned pumpkin
1/4 cup granulated sugar
1/4 tsp salt
1-1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp allspice
dash of nutmeg

The original recipe calls for food coloring, but I really don't think it needs it! It's pleasantly orange without chemicals.

1) Make your buttermilk substitute:

I used a cup of almond milk mixed with 2 tablespoons of vinegar. It came out perfectly! I imagine soy and rice milk would do equally well.
You can also use regular milk and vinegar.
Or yogurt and vinegar.
If you have no vinegar, use lemon juice instead.
The idea is that vinegar supplies the tangyness that is so distinguishable in buttermilk recipes.

2) Turn on your griddle and spray non-stick on it.
3) Combine all the ingredients in the order listed, stirring after each addition.
4) Cook away!

Maple syrup is even tastier than usual on these pancakes. Something about the cinnamon just makes it even yummier.

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