Monday, November 5, 2012

Pumpkin Pancakes

About a year ago we made pumpkin pancakes and we're only getting around to writing about it now because I'm a horrible procrastinator.

Our pancakes were made with pumpkin butter from Hillside Orchards, but you can also use canned pumpkin and spice it yourself if you're feeling ambitious. Cinnamon, nutmeg, ginger, and allspice all make good pumpkin spices.


You'll need an egg, 1/2 to 3/4 cup of pumpkin butter (depending on how pumpkinish you're feeling), a cup of flower, half a cup of milk, one tablespoon each of packed brown sugar, vegetable oil, and baking powder, and a quarter teaspoon of salt.


Beat the egg, and mix in the rest of the stuff until smooth.  Heat up a griddle (or frying pan if you're a griddle-less savage like me), melting a little butter in the pan to prevent sticking.

Pour a quantity of batter in congruent with the size of pancake you desire and cook that sucker until the edges are dry and the top is bubbly, then flip and cook other side til golden brown.

The resulting pancake is best served with real maple syrup.


I don't remember, man, I made this like a year ago. I assume it was good, or we wouldn't have taken these photos and set this entry up. Certainly sounds good. And who doesn't like pancakes? Terrorists, that's who.