Easy Pumpkin Pancakes
On a fall crisp morning,
enjoy the flavor of pumpkin pancakes served hot from the griddle. When shopping, choose 100 % pure pumpkin, not
pumpkin pie mix. Puree is made from
sugar or pie pumpkins. The large
Jack-o’-Lantern pumpkins tend to be too large and stringy for making puree. The
bright orange color of pumpkin is a giveaway that it is loaded with an
important antioxidant, beta-carotene. It
is converted to vitamin A in the body and contributes to overall good
health. Serve warm maple syrup or an all
fruit spread over your hot pancakes.
Preparation time: About 10 minutes.
Equipment you’ll
need: Skillet or griddle, can
opener, nested (solid) measuring cups, liquid measuring cup, measuring spoons,
2 mixing bowls, wire whisk, turner, and serving platter.
Safety: Ask for adult supervision when cooking the
pancakes. Return milk, eggs and pumpkin puree to the refrigerator after
use.
Recipe:
1/2 cup canned 100
% pure pumpkin
2 large eggs
2 tablespoons canola oil
1 cup milk
2 cups all purpose baking mix (Jiffy or Bisquick)
2 tablespoons granulated sugar
1 teaspoon pumpkin pie spice
1. In a bowl, mix together the baking mix, sugar and pumpkin pie spice.
2. In another bowl, mix together the pumpkin, eggs, oil and milk.
3. Add flour mixture all at once. Stir just till blended.
4. Coat a griddle/skillet with a spray of canola
oil. Pour 1/4 cup batter for
each
pancake.
5. Over medium high heat, cook pancakes till golden brown, turning to cook
second
sides when
pancakes have a bubbly surfaces and slightly dry edges.
Yield:
10 pancakes.
Clean up: Turn off stove immediately after use. Let skillet/griddle cool before washing. Always do a good job cleaning the
kitchen.
Carolyn Gass Hardimon, M. S.
Family and Consumer Science
Home Economist