How many ways can you serve squash or pumpkin? Here is just yet another in the long line of recipe ideas. No more excuses. I believe you can do almost anything with this versatile veggie from starters to desserts; breakfast to midnight snack.
Serve these fabulous pancakes steaming hot from the griddle with real maple syrup and fresh creamery butter. An excellent addition would be a crumble of pecans on top. Pancakes can be transformed into a fancy dessert by making the pancakes small and thin, stacking them four or five high, and serving hot with a drizzle of real maple syrup or chocolate syrup, a scoop of vanilla ice cream and of course chopped nuts of your choice.
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin purée
2 tablespoons extra light olive oil
2 tablespoons vinegar
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly pan over medium high heat. Pour or scoop the batter onto the griddle, using about 1/4 cup for each pancake. Brown on both sides and serve hot with your choice of topping.
This recipe was based a Mennonite recipe found on The Mennobrarian: #mce_temp_url#