A Food Post/Contest

Why? Because I can. And because I love cooking for people. However, my readers are far too spread out to cook for personally, so I’m sharing one of my absolute favorite Autumn-time breakfast recipes.

Preternaturally Delicious Pumpkin Pancakes

What you need:

Hardware-

1 small mixing bowl

1 large mixing bowl

SPOON! (Gods, I loved The Tick)

Griddle pan

Large tray (to stow cooked pancakes on. This recipe yields about 2 dozen palm-sized pancakes.)

Software-

2 cups of all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon clove

1/2 teaspoon nutmeg

3 tablespoons brown sugar

1 1/2 cups milk (non-lactose milks like almond milk work as well, though the pancakes aren’t *quite* as fluffy)

1 cup pumpkin (canned or roasted/pureed fresh pumpkin)

1 egg (beaten)

2 tablespoons vegetable oil

2 tablespoons vinegar

Building:

Combine flour, baking soda, baking powder, salt, cinnamon, ginger, clove, and nutmeg in the small mixing bowl. Set aside.

In the large mixing bowl, throughly combine brown sugar, milk, pumpkin, egg, oil, and vinegar. Mix until smooth.

Add in dry mixture and combine until all of the flour is absorbed. Do not mix too much or the pancakes will double as shoe soles.

Cooking:

Heat the griddle pan and lightly coat with vegetable oil or butter (careful, butter will burn if your pan gets too hot). Ladle on the pancake batter to desired size. Cook until the sides of the pancake are done and bubbles appear on the top. Flip and cook until the pancakes rise instantly after a gentle poke.

Can you tell this is a science? I use such specific cooking times…

This recipe feeds my small family for about a week. Seriously. 

Storage:

Allow leftover pancakes to cool throughly. Layer them with wax or parchment paper inside a gallon-size freezer bag and store flat inside the freezer.

Reheating:

If you have a toaster oven, use that.

If not, place 2 pancakes onto a microwave-safe plate and cover with a damp paper towel. Microwave for 2 minutes (times vary depending on your microwave) until the centers are piping hot. The paper towel will “steam” the pancakes to prevent them from getting chewy. Ta-da!

Fun and games:

I’d love to see pictures if you attempt this recipe. Head over to my Facebook page and leave a picture on the wall. I’ll do a special blog post in October with the pics y’all send in.

The most creative picture will receive a surprise gift from my Etsy shop!

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