The sweet potato pancakes were such a hit with Drew, that I decided to try pumpkin pancakes. I'm starting to really enjoy making pancakes on the weekend, and it's really nice to have a stash in the freezer for weekday breakfasts. These are freezer-friendly too. Just flash freeze on a foiled lined pan (spray first), then toss them in a Ziploc baggie.
These were just as easy (easier) as the sweet potato pancakes, but I still think Drew likes the sweet potato ones better. He ate 1.5 pancakes the day I made them. I also tried one (without syrup or any toppings). I thought it was good, but I too think the sweet potato pancakes are better. If I make these again, I may add chocolate chips :) the last thing anyone needs in their breakfast!
Pumpkin Pancakes*
Makes ~30 pancakes
Ingredients
1 - 15 oz can pumpkin puree
1.5 c flour
3.5 t baking powder
1 t salt
2 eggs
1 c milk
4 T butter, melted
Method
In a small bowl, combine flour, salt and baking powder. In a large bowl, mix pumpkin, milk and butter together. Beat in eggs one at a time. Add the dry mixture to the wet mixture and combine. Pour ~1/3 cup of batter onto a heated (medium) griddle. Cook ~3 to 4 minutes each side or until browned.
*This is the same recipe as the sweet potato pancakes. Substitute the pumpkin puree for ~2 large sweet potatoes that have been peeled, baked and mashed.
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