Monday, September 7, 2009

Monday Munchies - Pumpkin Pecan Pancakes

So this weekend I made a cake for one of my best friend's birthday (recipe and pics coming soon!). The cake called for 1.5 cups of pumpkin, which left 1/2 cup in the can. And all of a sudden I started craving pumpkin pancakes. Then I remembered that I had some leftover buttermilk too... which would be awesome in pancakes as well! I jumped on the computer and googled 'pumpkin buttermilk pancakes' and landed on an awesome recipe. I seriously started making these at 8:37am, and by 8:50, I was sitting at my counter enjoying them. Plus I had only used 1/2 the batter, so I had them again on Sunday morning as well... I'm sure I'll have them a few more times in the near future...

I got the recipe from Pinch My Salt, which is a great blog if you like making recipes created by others.

Oh, I forgot to mention, the recipe calls for whole wheat flour as well... so it's SUPER good for you!

Whole Wheat Pumpkin Pancakes
1 C. whole wheat flour
1/2 C. cake flour
1 t. baking soda
2 t. baking powder
1/4 t. salt
1 t. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1 C. buttermilk
1 C. canned pumpkin puree
2 eggs
2 T. oil
1 t. vanilla
2 T. dark brown sugar
(I added pecans as well)

1. In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).
2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.
3. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.

Notes: You may substitute all-purpose flour for the cake flour if that’s all you have on hand. You may also use only whole wheat flour, just increase whole wheat to 1 1/2 cups and omit cake flour; pancakes will be just a bit heavier. Light brown sugar or white sugar may be substituted for dark brown sugar. If you have it on hand, 2 teaspoons of pumpkin pie spice can be used in place of the cinnamon, ginger and nutmeg.

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