Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 cup whole wheat flour 1/2 teaspoon each salt and baking soda 1 teaspoon baking powder 1 Tablespoon unsalted butter, melted 1 Tablespoon honey 1/2 cup roasted pumpkin, mashed with a fork 1 egg 1 cup buttermilk 1/2 teaspoon pumpkin pie spice OR 1/4 teaspoon each ground cinnamon and ginger DIRECTIONS In a small bowl, mix together flour, salt, baking soda and baking powder. Set aside. In a larger bowl, beat together butter, honey, pumpkin and egg until almost completely smooth. Stir in buttermilk and spices. Mix in dry ingredients until completely incorporated. Let batter sit at room temperature for 5 minutes while pan or griddle is heating. Lightly oil pan and test for temperature—if a drop of water bounces around, the pan is ready for the pancakes. For each pancake, use a 1/4 cup of batter to make eight 3-4 inch pancakes or 1/3 cup to make six 4-5 inch pancakes. Serve immediately. Copyright © 2012 Stefanie Samara Hamblen |
