Monday, October 25, 2010


~ Chris Rotermund

1 1/2 c. milk
1 c. pumpkin puree
1 egg
2 T. vegetable oil
2 T. vinegar
2 c. flour
3 T. brown sugar
2 t. baking powder
1 t. baking soda
1 t. allspice
1 t. cinnamon
1/2 t. ginger
1/2 t. salt

Mix milk, pumpkin, egg, oil and vinegar together. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt; stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

 Makes 15-18 pancakes.

Notes: We like to serve these with applesauce, honey, or maple syrup and make them on a non-stick griddle without greasing it in any way.

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