Pumpkin Pancakes
Makes 10-12 medium pancakes
Total time: 30 minutes
If you don't have whole wheat flour on hand and don't want to buy it, just use 1 cup + 2 TBS all-purpose flour and leave out the extra egg white.
Ingredients:
1/4 cup whole wheat flour
3/4 cup + 2 TBS all-purpose flour
2 TBS sugar
2 TBS brown sugar, packed
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg
Pinch salt
1 large egg + 1 egg white
3/4 cup milk
3/4 cup pureed pumpkin
2 TBS canola oil
2 TBS molasses
2 tsp vanilla extract
Directions:
1. Heat a griddle or non-stick skillet over medium-low heat. If cooking for a crowd, heat the oven to 200ºF for keeping the pancakes warm.
2. Combine the dry ingredients (through salt) in a large bowl. Whisk together the wet ingredients in a small bowl. Add the wet to the dry, stirring gently until just combined.
If you want to save some batter for later, it can be refrigerated for 24 hours or frozen for 3 months. You can also make all of the pancakes and refrigerate them for 3 days or freeze them.
Adapted from www.averiecooks.com
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