Week 2 Day 2 of BM #59 -
My kids love to have pancakes. A few years before I used to rely on frozen pancakes or the pancake mix to make pancakes for them. But now, I whip them up with whatever fancy ingredients I lay my hands on :). (That is how my older one describes these pancakes :) )
But in this case, even I was sold on these pumpkin spice pancakes. I got farmer fresh maple syrup and the combination was just divine.
Recipe Adapted from here
Whole Wheat Flour 1/2 cup
All Purpose Flour 1/2 cup
Baking Powder 2 tsp
Milk 1 cup
Apple Cider Vinegar 1 tsp
Pumpkin Puree 1/3 cup
Cinnamon Powder 1/2 tsp
Pumpkin Spice Powder 1 tsp
Butter 1 tsp
Maple Syrup 1 Tbsp + more while serving
Salt a pinch
Method Of Preparation -
Warm milk and add the apple cider vinegar and set aside for a few minutes.
In a mixing bowl, whisk the flours, baking powder, cinnamon powder, pumpkin spice powder and salt.
In a blender, blend the milk-apple cider vinegar, pumpkin puree, maple syrup and butter.
Pour the wet ingredients into the flour mixture and gently mix to make a pancake batter like consistency (not to stiff not too runny).
Heat a griddle (I used a big electric griddle which accommodates about 8 pancakes at a time), spray some oil/butter. After it is moderately hot, pour a ladle full of batter and let it cook.
After bubbles appear on top, flip and cook on the other side as well.
Continue until the batter is all done.
Serve them with maple syrup for a filling breakfast.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 59.
Preparation Time 20 min
Makes 16 mini pancakes (3 inch diameter)