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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I make a double batch and freeze them, then all I have to do is nuke them. SOURCE: Beyond the Moon cookbook by Ginny Callan. Ingredients:
1 cup whole wheat pastry flour |
3/4 cup unbleached white flour |
1 tablespoon baking powder |
1/2 teaspoon salt (i omitted) |
2 teaspoons cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon allspice |
nutmeg |
2 eggs |
1 cup pumpkin puree or 1 cup winter squash |
1 teaspoon vanilla |
2 cups milk |
3 tablespoons canola oil |
Directions:
1. Stir (and sift) together all the dry ingredients in a medium size bowl.
2. In another bowl, beat the eggs with the pumpkin & vanilla. Beat in the milk & oil until smooth. Add to flour mixture.
3. Cook as usual!
4. These smelled *wonderful* while cooking - like Christmas!
5. **Freezes Well** I am not really sure on the cooking time or the serving size, so I guessed. But figure what you would usually make for pancakes.
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