I hope everyone had a Merry Christmas! We sure did. Boy, did it go by fast, though.
For those of you who have been patiently waiting for the pumpkin pancake recipe as promised, Macho Man (that’s my husband, in case you are wondering) delivered and gave me the pumpkin pancake recipe today! Here it is:
1. Mix together the milk, pumpkin, egg, oil, and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir. Gently mix the moist ingredients with the dry, just enough to combine.
2. Heat a lightly oiled* griddle or frying pan over medium high heat. Scoop the batter onto the griddle, using ¼ cup measuring cup* for each pancake. Brown on both sides.
*Note: Swiping butter across the frying pan instead of oil makes for really tasty pancakes. Also, these pancakes freeze very well between wax paper. We often make smaller pancakes of about 1/8 of a cup so to have less waste for smaller eaters (a.k.a. Kids).
And now you have the prized pumpkin pancake recipe! A healthy one, too…only 1 tablespoon of oil. Give it a try!