Recipe by Pellerin
Give this festive gift in a 1 qt. canning jar as part of a Christmas basket, along with a can of good pumpkin, some little applesauce containers, and a bottle of apple cider vinegar, and some instructions. Don't forget to make one for yourself! What a treat!
Top Review by Haversac
These were very good! We have to substitute rice milk for regular milk which in turn we had to add more flour (not poster's fault at all). I do wish they were a little sweeter on their own (since I don't like syrup) but the kids gobbled them up regardless! Next time I'll just pump up the sweetness slightly and we'll have it down perfect. Thank you for the recipe!
- 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
- 2 cups milk
- 1 cup pumpkin puree (or cinnamon or caramel applesauce)
- 2 eggs
- 2 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
Directions See How It's Made
- In a large bowl, mix milk, pumpkin, egg, oil and vinegar in 1 bowl.
- In another bowl, combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir into the pumpkin mixture just enough to combine. Let sit 5 minutes before cooking.
- Heat a lightly oiled griddle or frying pan over med-high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve with butter and hot maple syrup.