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Pumpkin Perfection Pancakes

October 8, 2010

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

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One Comment leave one →
  1. September 27, 2012 10:45 pm

    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.

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