Autumn is upon us so naturally it is time to pull out some pumpkin recipes. This happens to be one of my favorites. You can certainly use homemade pumpkin puree, but be sure to strain it very well so your pancakes don't end up too wet. Pancakes are the only food for which I willingly and gratefully use a non-stick pan. This will make about 12 medium-sized pancakes.
ingredients 1 1/2 c. flour (I use whole-wheat pastry flour) 3 T. sucanat or other sweetener 1 T. baking powder 1/2 t. salt 1/2 t. cinnamon 1/4 t. nutmeg 1/4 t. ground ginger 1/8 t. allspice 1/8 t. ground cloves 1/3 c. pumpkin puree 1 1/4 c. plant milk (I use almond)
syrup: 1/3 c. maple syrup 1/4 c. apple cider or apple juice pinch each of cinnamon, nutmeg, ginger, allspice and cloves
instructions 1. Combine the dry ingredients.
2. Combine the wet ingredients. Make a well in the dry ingredients and stir in the wet ingredients, making sure not to over-mix.
3. Coat a nonstick pan with oil, then drop the pancakes on the pan, about 1/3 c. at a time. Wait until the edges appear dry and the centers are bubbling a bit to flip the pancakes.
4. Meanwhile, combine the syrup ingredients in a small saucepan. Bring a boil and cook rapidly, whisking regularly, until slightly thickened.
5. If you are making many pancakes, you can store them in a 200F oven on an ovensafe dish to keep them warm. Serve the pancakes warm with the syrup.