Add pumpkin and spices to pancakes
Anna Batts Tyson | Special to the Times
Switch up your breakfast routine with these delicious pumpkin pancakes.
Lisa Boykin Batts
This column ran the first time in 2008. Give the recipe a try. I’ve been cooking the last days and hope to have new recipes soon.
Funny thing about pumpkin, you hardly ever hear of anyone cooking with it unless it’s the fall.
I’m sure pumpkin soup and pumpkin bread would be good in May, but by then we’re thinking of strawberries and looking ahead to blueberries and peaches.
Anyway, it’s the season of pumpkin recipes now, and I decided to get in the act and make some pumpkin pancakes Sunday morning.
Before I even opened the canned pumpkin, I knew the recipe wouldn’t be popular with everyone in my house. In fact, I didn’t even mention to my children that I had made them. I knew the reaction: It’s something new, it doesn’t look like the pancakes I usually make and they probably wouldn’t try it. I wasn’t so sure about my husband, either. He’d try the pancakes, but would he let me “doctor them up” with pancake syrup? He never puts syrup on his pancakes but spreads jelly on them instead.
So, I made the pancakes for me and my readers.
It only takes a few minutes to mix up this recipe, which I adapted from one I found at www.allrecipes.com. The spices — cinnamon, allspice and ginger — can be replaced with pumpkin pie spice.
Once my skillet was hot, the pancakes cooked quickly, turning a beautiful shade of orange.
I sampled one of the first pancakes, pinching off a bite while it was still hot. It was good, but it got better.
I warmed some lite pancake syrup (pure maple syrup would be good as well) and poured it over two pancakes then topped it with toasted pecans. The result is heavenly. It’s almost like having a forbidden treat (dessert, even) for breakfast! But if you use lite syrup and only a few pecans, it’s not too decadent, right? And pumpkin is packed with vitamins and minerals and is a good source of fiber.
The ultimate test came when I took a plate of the pancakes, adorned with syrup and pecans, to my husband. He loved them and said the topping is what made them extra special. He said the pancakes reminded him of pumpkin pie.
Lisa Boykin Batts has been writing a weekly food column since 2001. Her column includes recipes she and her family enjoy.
2 cups self-rising flour
3 tablespoons brown sugar
1 teaspoon ground allspice
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 3/4 cups milk
1 cup canned pure pumpkin
2 tablespoons canola oil
1 teaspoon vinegar
In large bowl, stir flour, brown sugar and spices. In separate bowl, mix pumpkin, egg, milk, oil and vinegar. Stir the two mixtures together until just combined. Don’t over stir.
Pour 1/4 cup batter per pancake onto medium-hot, lightly oiled griddle or skillet. Cook until light brown on each side.
To serve, pour hot pancakes syrup over pancakes and top with toasted pecans.
Adapted from Allrecipes.com
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