PUMPKIN PANCAKES - OOOOOO SO YUMMY

We made a batch last night for supper - we ate the whole batch, two of us - 24 pancakes!  What does that tell you?  

PUMPKIN PANCAKES

(taken from the All New Square Foot Gardening Cookbook)

Yield - 24 to 30 pancakes



(Taken from BnB Finder.com)


4 eggs (We used Goose Creek Farm Natural eggs.)
1 cup half-and-half or whole milk (We used Full Circle Organic Whole milk.)
2 T melted butter (We used Full Circle Organic butter.)
1/4 tsp salt
1/4 cup sugar
1 cup flour (We used Spelt Flour.)
2 tsps baking powder
1 cup pumpkin puree (We substituted left over butternut squash from the previous evening.)
1/4 tsp freshly grated nutmeg (We used ground nutmeg and I didn't measure, but I used best guess - 1 tsp.)
1/8 tsp cinnamon (We didn't have this ingredient.)
Vegetable oil or butter for your griddle or pan

Combine all ingredients except vegetable oil/butter in a blender and process until smooth.  (We used a hand blender and had a few small chunks of squash which cooked up fine in the pancake.)  Let stand for 15 minutes.

Heat a nonstick griddle, crepe pan, or iron skillet with oil over medium heat.  Spoon in 2 to 4 tablespoons batter for each pancake---the batter is thinner than traditional pancake batter and will spread.  Cook for about 3 minutes until bubbles have formed and burst on the top of the cakes and center seems set.  Turn and cook the other side until browned. 


Now here's the best part - top with anything, but real maple syrup and Goose Creek Farm Cortland Apple Preserves were out of this world!!! The author of the recipe recommends serving with peach jam, or make a meal of them topped with sausage gravy or rolled up with fried ham!