Recipe by zoe,owen,andliams mommy
I make a double batch and freeze them, then all I have to do is nuke them. SOURCE: "Beyond the Moon" cookbook by Ginny Callan.
Top Review by stars1012
I made these using all-purpose flour, less cinnamon (I only had what I could grate myself,) more nutmeg, and skim milk. They were easy to mix and cook, but I found that the batter was a little thick. The pancakes weren't cooking all the way through, and the heat was such that they should've been cooking gradually without burning. I tried thinning out the batter with a little milk, but even the thin pancakes didn't cook beyond the edges. At least the parts that cooked tasted fine...
- 1 cup whole wheat pastry flour
- 3⁄4 cup unbleached white flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt (I omitted)
- 2 teaspoons cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon allspice
- 2 eggs
- 1 cup pumpkin puree or 1 cup winter squash
- 1 teaspoon vanilla
- 2 cups milk
- 3 tablespoons canola oil
Directions See How It's Made
- Stir (and sift) together all the dry ingredients in a medium size bowl.
- In another bowl, beat the eggs with the pumpkin & vanilla. Beat in the milk & oil until smooth. Add to flour mixture.
- Cook as usual!
- These smelled *wonderful* while cooking -- like Christmas!
- **Freezes Well** I am not really sure on the cooking time or the serving size, so I guessed. But figure what you would usually make for pancakes.