October 2, 2012

Pumpkin Wheat Pancakes

I love pancakes and pumpkin so I put the two together.  I had never had this combination before, have you?  

Pumpkin Wheat Pancakes
Pumpkin Wheat Pancakes

1 cup wheat flour
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3 Tablespoons brown sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
3 eggs
3 cups milk
2 cups cooked fresh pumpkin puree*

Blend the flours, baking soda, salt, brown sugar, cinnamon, allspice and ginger in a large bowl.  Mix in the eggs, milk and pumpkin until combined.  Ladle onto a heated and lightly greased griddle.  Cook about 3 minutes on each side.  Serve with warmed maple syrup (this just completes the yumminess!).

*I used fresh cooked pumpkin but you can use 1-15 oz. can pumpkin (pure pumpkin, not pie filling).  If mixture is a little too thick, just add a little bit of water to thin the batter.

Note:  I forgot to count how many pancakes this made but it does make a lot.  Remember you can freeze your leftovers and then just pop in the microwave on those busy mornings.

No comments:

Post a Comment