Work has been so insanely busy for me lately, that I have not had enough time to cook and bake as much as I was hoping to this month. So, Friday night, I sat down and looked for some fall recipes to make this weekend since we didn't have a whole lot going on for a change.
Steve and I love to go out to breakfast on the weekend. Last weekend, we went to a place our friends Lisa and Joe recommended in Ferndale (we also call Ferndale the "Breakfast Capital of Michigan"), Club Bart. I was dead set on getting pumpkin pancakes, but decided on an omelette instead. It was delightful. The place looks like a total hole in the wall dive bar, but the breakfast menu was impressive. If you are ever in the neighborhood, go check it out (Elizabeth and Paul...next time you are in town, we will go out to brunch there!). But I digress...
So, I really wanted to make pumpkin pancakes this weekend to make up for not getting them last weekend. I found this recipe on All Recipes and loved it! Full of pumpkin flavor and easy to make.
This made enough for Steve and I to have 4 pancakes each (not overly huge, maybe around 4" across) and we had batter left over for next weekend. I hope it stays good in the fridge!
2 cups all purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
2 tablespoons vegetable oil
2 tablespoons vinegar
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. (I used my hand mixer to mix it up well.
Combine the flour, brown sugar, baking powder, baking soda, all spice, cinnamon, ginger and salt. (as I am typing this, I realized I forgot baking powder...whoops. It still turned out OK for us!)
Stir into the liquid ingredients just enough to combine. (Used the hand mixer again)
Heat a lightly oiled griddle or frying pan over medium to high heat. We have one of those fancy electric skillets, so I had the temperature at 375 if you have one of those. Pour or scoop batter onto heated griddle, using appx. 1/4 cup for each pancake. Brown both sides and serve hot.
I sprinkled them with a little bit of powdered sugar per Steve's request for "presentation". :)