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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a recipe that I first found in Parenting magazine when my oldest daughter was only 4. Initially the recipe appealed to me because she wasn't particularly fond of carrots and pumpkin was another great source for vitamin A. Read more . Recipe turned out to be a family favorite. Ingredients:
l cup pureed pumpkin |
1/4 cup packed brown sugar |
1/4 teaspoon ginger |
1/4 teaspoon cinnamon |
1/4 teaspoon salt |
1 cup of milk |
2 tablespoons butter, melted |
1 egg lightly beaten |
1 cup of flour |
2 teaspoons baking powder |
Directions:
1. In a mixing bowl, combine the pumpkin with the sugar, spices, and salt.
2. Add the milk, melted butter, and egg, and beat until well blended.
3. Combine the flour and baking powder, and add to wet ingredients.
4. Stir until just mixed.
5. Technique is everything in making pancakes.
6. Make sure that the griddle or frying pan is hot enough that a drop of water skitters across the surface - about 375F degrees - or you won't get a wonderful crispy crust and fluffy interior.
7. If you have one, use an electric skillet as you can then set the temperature for 375F.
8. Grease the cooking surface lightly with butter or vegetable oil just before cooking the pancakes.
9. Spoon or pour about 3 tablespoons of batter onto the griddle and spread it out with the back of a spoon to reach 3-4 inches in diameter.
10. Cook until bubbles appear and break on the top, about 3 minutes.
11. Flip and then cook for about 1 to 2 minutes.
12. Keep pancakes warm in a 250F degree oven covered with a clean dish towel until they are ready to be served.
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