Saturday, October 31, 2009

Pumpkin Pancakes

Perfect for an autumn breakfast treat, the pumpkin flavor in these is brought out by pancake syrup. Add a dollop of whipped cream for a special treat!

yield: 8 pancakes

1 cup flour
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp allspice
almost 1 cup buttermilk
1 egg
1/2 cup pumpkin purée

1. In a medium bowl, combine flour through ginger, stirring with a whisk. Add buttermilk, egg, and pumpkin, stirring well with a whisk until combined.
2. Pour about 1/4 cup batter per pancake onto a griddle at medium-high heat. Cook pancakes 2-3 minutes, or until bubbles form in the batter and steam starts to rise, then flip pancakes and cook for 1-2 minutes. If you are unsure if they're done, you can poke the pancakes with a sharp knife to see if it comes out clean.

***If you like chocolate chips in your pancakes, sprinkle about a teaspoon of mini chocolate chips into each pancake after you've poured 1/4 cup batter onto the griddle.***

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