From A Book of Pancakes, by Nina Kirkman
On a crisp, fall morning….
The early riser (1) is responsible for cooking the pumpkin. Note: Any other winter squash should work just as well! Cut it in half, scoop out innards and seeds, and place face-down in a small casserole dish or cookie sheet. Add a bit of water and cook for 45-60 minutes at 400. This person is now done. He/she should drink coffee and read a book, or else invent something while (2) the sleeper-inner finally gets out of bed. Making the pancakes is now their responsibility.
- 1 c. pumpkin, scooped out of skin (refrigerate the rest)
- 2 c. flour
- 3 TBS brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp all-spice
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp salt
- 1 ½ c. milk
- 1 egg
- 2 TBS vegetable oil
- 2 TBS vinegar
1. Mix together milk, pumpkin, egg, oil, and vinegar in a large bowl.
2. Combine flour, brown sugar, baking powder, baking soda, all-spice, cinnamon, ginger, and salt in a second bowl.
3. Stir flour mixture into the pumpkin mixture.
4. Heat on a griddle, medium heat.
Serve with warm syrup, yogurt, and a warm smile. Makes 7-9 hearty pancakes and a happy
One thought on “Pumpkin Perfection Pancakes”
yum yum. Took me two years, but I’m makin’ ’em now! Just harvested 400 pounds of winter squash. WhataYear. See you Saturday I hope.