Makes 15-20 4-inch pancakes
Prep time: 5 minutes
Cook time: 20 minutes for the whole lot, but only about 4 minutes per pan of pancakes
(whole wheat flour: .20, flour: .10, brown sugar: .05, eggs: .20, evaporated milk: .79, pumpkin puree: .30, other stuff: .05)
1 C all-purpose flour
1 C whole wheat flour
2 tsp baking powder
2 tsp salt
1/4 tsp baking soda
2 Tbsp brown sugar
2 tsp cinnamon
1 can (12 oz) evaporated milk (you can sub in regular milk, but the evaporated milk do give the pancakes a little more richness so if you've got some or it's in your budget you might want to splurge a bit)
1/2 C pumpkin puree
2 Tbsp vegetable oil
1 tsp vanilla extract
1 tsp pumpkin pie spice (optional)
In large bowl, combine eggs, milk, pumpkin, oil, and vanilla.
Stir in dry ingredients. Mix well, but don't get your batter completely smooth (a few lumps in your pancake batter are a good thing, especially if you like fluffy pancakes). Note: These make thick pancakes. If you want them less thick, add more milk or forego the canned milk and use regular or do both.
Pour onto lightly greased griddle (at medium heat). Turn when bubbles form or when the bottom of your pancake is golden brown.
We served it with homemade maple syrup, though apple syrup and walnut syrup are supposed to be really awesome with it as well. Oh, and I threw about 4 dark chocolate chips into each pancake, just for some extra Sunday morning specialness.
These are best on the first day, but they do keep for a day or two and warm up into a pretty good leftover pancake.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com