Tuesday, November 16, 2010

Yum Yum!

After we took the two older kids I nanny for to school this morning, my littlest munchkin and I decided to make some yummy breakfast. We decided on Pumpkin Pancakes (Or Cake-Cakes as he calls them). I had found the recipe on this BLOG a few weeks ago when I couldn't find canned pumpkin ANYWHERE! We tried it out today and it got rave reviews! The 2 year old I take care of ate 3 Huge pancakes and was asking for more 10 minutes later!
We tripled the recipe and made extras to freeze for the rest of the week!
Here's the recipe:

Light and Fluffy Pumpkin Pancakes

1 1/4 cups all-purpose flour

2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 1/4 cup low-fat milk
1/3 cup canned pumpkin puree
2 tablespoons melted butter
1 egg

Whisk flour, sugar, baking powder, spices and salt in a bowl. In a separate bowl whisk together milk, pumpkin, melted butter, and egg. Fold mixture into dry ingredients. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. This recipe makes six 6-inch pancakes.

Side Note- This can easily be doubled and frozen or stored in the refrigerator for a great breakfast later in the week.

1 comment:

Amy Warden said...

My girls LOVE pumpkin pancakes. I think I got my recipe off someone's blog too. It has some whole wheat flour in it, otherwise they are very similar!