Nothing scary about these Pumpkin Pancakes except for the ones that I tried to decorate with black batter. There is a picture of one of my epic fails after the recipe.
Amanda over at I Am Baker made it look so easy to decorate these Pumpkin Pancakes for Halloween. (See her post and great photos here.)
So, I decided to make these pancakes Sunday since my teenaged daughter had a bunch of her friends over for a sleepover.
Of course, when you know that a bunch of hungry girls will be waking up any time ready for breakfast, it isn’t the best time to experiment with a technique not tried before.
“But, how did they taste?”, you might be wondering.
Sweet and gently spiced, these Pumpkin Pancakes are the ultimate autumn breakfast. It is almost like digging into dessert.
Serve with a some maple syrup or a sprinkling of cinnamon-sugar.
1 cup flour
1/2 cup cornmeal
1/4 cup sugar
2 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice (or pumpkin spice)
1 beaten egg
1 cup milk (or buttermilk)
1/2 cup canned pumpkin
1 tsp vanilla
1. In large bowl combine flour, cornmeal, sugar, baking powder, salt, cinnamon, and allspice.
2. In another bowl, mix together egg, milk, and pumpkin. Add the dry ingredients into the pumpkin mixture and blend until just incorporated. (batter might be lumpy)
3. Cook pancakes on a greased griddle until cooked through.
Note: This is a dense batter so the cooking time is a bit longer than for regular pancakes.
Recipe from I Am Baker
I have recently become obsessed with this song by A Jigsaw. It is from their 2011 release ‘Drunken Sailors & Happy Pirates’.
I love the changes in tempo and the alt-country delivery. It’s fantastic and totally catchy.
“a story to be heard, and a hymn to be sung
for all those with dust in their bones
Laugh if you will, cry if you must, this is not weakness it’s rust”
Check out A Jigsaw on the band’s Website, where you can buy their music.