Here is my second contribution to the mass of pumpkin recipes accumulating on the internet over the month of October. Unfortunately I am a cheater and just used a recipe from another food blog Cate’s World Kitchen. I am not a huge pancake fan, but I had leftover pumpkin puree from the parfaits and was not going to waste it, so into the pancakes it went! I took this recipe and doubled it:
makes 2 pancakes
- 1/4 cup pumpkin
- 1 egg white
- 1/4 cup buttermilk
- 1/3 cup whole wheat pastry flour
- 1/2 tsp baking soda
- pinch salt
- 2 tsp sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
For further instructions go here.
One trick I used for this recipe, was to make my own buttermilk, since I had none. Just take a cup of milk and add one tablespoon of vinegar or lemon juice and wait until the milk begins to curdle.
Maybe it was just my lack of experience making pancakes, but I wasn’t crazy about these pancakes. Then again, i’m also not the biggest fan of pancakes in general, so I suppose i’m biased. Of course that didn’t stop me from eating six of them…oops!
I’m going to be carving some pumpkins this weekend, so i’ll have homemade pumpkin puree on hand and perhaps I will give these another go. Another thought that crossed my mind sounds quite appetizing though…do a little mish mash of these pancakes and the parfaits I posted a few days ago. Pumpkin Crepes filled with whipped cream and pumpkin mousse…What do you guys think?