Friday, November 4, 2011

I shan't ever make regular pancakes again

I'm not going to lie. I'm a big pancake fan. Always have been. We frequently ate them for supper when I was growing up, which was always fine by me. But I've never been that great at making pancakes. Probably because my recipe is the box of Bisquick. So, when I go out to eat for brunch, I do often get pancakes. My favorite ones (especially in 2010 when I was pregnant with the babies) were some delicious buttermilk oatmeal pancakes from The Highland Grill, our favorite neighborhood eatery. I used to say the babies would love pancakes when they were born because I ate so many of them. haha.

Fast forward 11 months (on a side note, I'm in awe that they are 11 months! Where did the past year go?!) and indeed, I have babies who LOVE pancakes. You'll recall the hit that was the cottage cheese pancakes. And the corncakes. Don't forget the corncakes.

We all loved those pancakes. But these. These are beyond. Ben ate 4 of them in one day. That's how good they are. (I also ate 4....). I never thought I liked pumpkin stuff - I loathe pumpkin pie - but when you make it up in the form of a pancake, it turns to heaven on a plate! The recipe is from my friend (and fellow twin mom) Kat. I have no idea where she got it.

Kat's Pumpkin Pancakes

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 to 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves or allspice
  • 1 cup milk*
  • 1/2 cup pumpkin puree
  • 2 tablespoons butter, melted
  • 2 eggs
  • Oil or oil spray, for frying
  1. Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
  2. Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
  3. Heat oil or spray oil in a skillet over medium heat.
  4. Pour 1/4 cup batter for each pancake and cook approximately 2-3 minutes per side.
  5. Serve with butter and maple syrup, brown sugar, or honey apple butter.
*If you like big, fluffy pancakes; reduce milk to 3/4 cup.  1 cup milk makes flatter cakes.
In my batch, I used brown sugar instead of white sugar, buttermilk instead of regular milk, and skipped the ginger since I didn't have any on hand. They were DELICIOUS and nice and thick (I didn't have a full cup of buttermilk).
I am never making regular pancakes again. They were moist and fluffy and just the right amount of spice. YUM YUM. In fact, they were so good I didn't even snap a picture of them before we gobbled them up. And I would make another batch, but I'm out of flour! Too much bakin'!

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