Pumpkin Puree Recipe #1:
Pancakes have become a staple in our home. I’ll ask my daughter what she wants for breakfast and her response is usually cream of wheat, or pancakes. But then again she changes her mind so often that she may have a different favorite next week. Well, either way, this recipe offers a nice change from the usual buttermilk pancakes we’re so used to. I hope you like it.
1 ½ cup pancake mix
½ tsp cinnamon
½ cup pumpkin puree
¼ cup milk
¼ tsp agave nectar
For the pancake mix you can use whichever pancake mix you normally use. I blend two types that I get from Target. Aunt Jemima + Market Pantry Brand (each box is one pound). This may sound odd and unnecessary but it works for us and we REALLY like the way the pancakes come out when we use them together. I’ve made them from scratch from different recipes I’ve found, but these still come out better. As soon as I come home with the two boxes, I open them up and pour the mixes into a tupperware container in small batches and give it a good stir and shake so that it can be evenly mixed and ready to be used.
Making the pancakes:
Mix the pancake mix and cinnamon together until the cinnamon is evenly distributed throughout the pancake mix.
Add the remaining ingredients and whisk well until most of the lumps are gone.
Let the batter rest about 5 minutes after it’s been mixed.
While you are letting the batter rest, preheat your griddle on medium heat.
Once it’s ready, rub a small dab of butter on the hot griddle to coat with a thin layer.
Immediately start pouring about 1/3 cup of the batter onto the griddle to make 4″ size pancakes.
Let them cook about a minute or until small air pockets start to appear on the top part of the pancake.
Flip the pancakes over with a wide spatula or omelet turner and cook another minute. If you find that they are not fully cooked, then either the griddle isn’t hot enough or they aren’t being cooked long enough.
This recipe makes about 8, 4″ pancakes.
By the way…