Pumpkin pancakes and pumpkin purée
Serves | Makes 6 pancakes |
Prep time | 10 minutes |
Cook time | 10 minutes |
Total time | 20 minutes |
Website | Adapted from Food.com |
Ingredients
- 1 ¼ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon (or a pinch) ground cloves
- 1 cup milk (any kind)
- ½ cup pumpkin puree
- 2 tablespoons butter (melted)
- 2 tablespoons brown sugar
- 1 large egg
Pumpkin Purée
- 1 pie pumpkin
Directions
1. | In a small bowl whisk together flour, baking powder, salt and spices. |
2. | In a medium bowl, whisk together milk, pumpkin, butter, sugar and egg. |
3. | Fold dry mixture into wet mixture until just combined. It will be lumpy. |
4. | Heat non-stick frying pan over medium heat. Drop roughly ⅓ cup of the batter into the pan for each pancake. Cook for approximately 3-4 minutes, flipping halfway through once bubbles start forming around edges. |
5. | Serve with butter and maple syrup. Freeze leftovers up to 3 months. |
Pumpkin Purée | |
6. | Remove stem from pumpkin and cut in half from top to bottom. Remove seeds (use kitchen shears or a sharp knife to detach any stringy bits). Place pumpkin halves cut side down in a microwave safe dish and cover with plastic wrap. Microwave on high for 10-12 minutes. Allow to cool enough to handle and remove flesh. Process with a hand blender or food processor until smooth. |
7. | Freeze any extra puree in small freezer bags for up to 6 months. |