Yesterday I nabbed a recipe off Pinch My Salt that will probably become a favorite. It's one of those whole foods, that's easy to make, from ingredients I almost always have on hand, is rather inexpensive, and tastes good.
And not only that, I can use sour milk, which I occasionally am trying desperately to find ways to use up.
We used to have a recipe for pumpkin pancakes that was delicious. But it required beaten egg whites. I hate beating egg whites. It takes too long. My Kitchenaid is too large (broad-bottomed bowl) to whip just a little cream, or to beat just one or two egg whites. I did buy a hand-held egg-beater, but still... I'd rather just crack the egg and throw it in the recipe as is.
And lunch again today will be:
Whole-Wheat Pumpkin Pancakes
Whisk together in large bowl:
1 cup ww flour
1/2 cup white flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/4 tsp salt
1/4 tsp ginger
1/4 tsp nutmeg
Whisk together in separate bowl:
1.25 cups sour milk or buttermilk
1 cup pureed pumpkin (half a 16-oz can)
2 eggs
2 Tbsp olive oil
2 Tbsp dark brown sugar
1 tsp vanilla
Combine wet and dry ingredients. Don't beat; stir just till moistened. A little more milk may be necessary to get the pancakes thinner. Fry on greased griddle. This made 34 pancakes for us (about 4" in diameter each). Warning for those with fussy children: these are darker pancakes than they may be used to. The sugar, the spices, the whole wheat, and the pumpkin all add darkness to the batter, which in turn makes darker pancakes, which causes children to suspect that the pancakes are "burned." Tough, kid -- eat it anyway....
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So glad you enjoyed the recipe! You're right, they're definitely darker than regular pancakes, but beautiful in their own way ;-)
ReplyDeleteMMMM... Sounds good, I'm looking forward to trying them.
ReplyDeleteI heart everything made with pumpkin. I however have a really hard time with pumpkin pancakes. The pancakes always seem to be uncooked in the middle, even if I cook them very slowly. Did you have this trouble?
ReplyDeleteNo problem with uncooked middles. I do not like big fat fluffy pancakes because I always end up with raw middles. So I make my pancakes thin -- quite a bit thicker than crepes, but way thinner than anything you'd see at Denny's. This recipe called for 1 cup of milk, but I have been putting in another 1/4 or 1/3 cup to make sure they'll cook through.
ReplyDeleteAnd when I was making these, and had the half-can of pumpkin left over after the first batch, I thought of Erin ... and pumpkin milkshakes at Culvers ... and pumpkin ANYthing that would please Erin.