Tuesday, October 5, 2010

pumpkin pancakes - success!

I succeeded in finally making an acceptable batch of pumpkin pancakes this past weekend. Previous batches had been too dense, too moist, not pumpkin-y enough... a myriad of complaints. These ones, however, turned out perfectly.

Here's the recipe:
3c pancake mix (I used 1/2 Jiffy and 1/2 Red Mill 7-grain pancake and waffle mix)
1/2 small can of canned pumpkin (about 1cup)
1 tsp cinnamon
1 tsp nutmeg
3 tbs apple cider
1 tsp vanilla
an unknown quantity of milk (approx 2 cups)

I mixed everything together, then  added just enough milk to get that pours-slowly-from-the-ladle batter consistency. I added an additional splash of milk towards the end, as the batter tightens up while sitting.
I discovered that I had to heat the griddle slightly hotter than usual, closer to medium than medium low in order for these babies to cook all the way through and get golden brown and delicious.
I have also discovered that adding a dollop of butter to the hot griddle, spreading it around, and then wiping it almost completely off with a paper towel is THE secret to diner-style pancakes.
I would like to try adding an egg, which I think would really help to lighten up these dense pancakes, but with B's allergy - alas, that is not an option. If anyone tries that - let me know how it turns out.
This made about 10 or 12 pancakes and they freeze FABULOUSLY.

1 comment:

  1. They look scrumptious! I'll have to give them a try, although Josh is so so picky - although maybe it's a way to get a vegetable in him.