Breakfast > Halloween > Pumpkin Pancakes >
Pumpkin Pancakes
1 C all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. pumpkin pie spice
1 egg, slightly beaten
2 C pumpkin puree
1/2 C molasses (or maple syrup)
3 or 4 TBS buttermilk or milk
2 TBS unsalted butter or margarine, melted
1/2 C chopped pecans or hazelnuts (optional)
Powdered sugar for dusting
In a large bowl, sift together the flour, baking powder, salt and pumpkin pie spice. Set aside. In another bowl, beat the egg slightly; add the pumpkin puree, the molasses (or syrup), the buttermilk (or milk) and melted butter. Mix until smooth. Blend mixture into the dry ingredients all at once until smooth. Allow the batter to rest for about thirty minutes. Then stir in nuts. Add extra tablespoon of buttermilk (or milk) if the batter is too thick. To cook the pancakes, spoon a heaping tablespoon of batter onto a lightly greased and preheated griddle, or a heavy skillet. With the back of a spoon, flatten batter to a 1/2"-thickness. Cook slowly until bubbles appear on the top and bottom is a golden brown. Place cooked pancakes on a platter; keep warm in a moderate oven. Continue cooking the pancakes until all of the batter is used. Recipe yields approximately twenty-four 3-inch pancakes.
Suggestion: Garnish with powdered sugar or serve with favorite pancake syrup.
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