Lord willing, one of these days The Cowboy and I are going to open a Bed and Breakfast on our beyond-organic farm. There will be idyllic vistas, a chubby Jersey cow, an assortment of lovely hens littering the place, magically-odorless hogs, and fat, contented barn cats.
When that day comes, this recipe will be a breakfast staple.
I am no fan of winter squash. I love summer squash but the texture of winter squash just does me in. Unfortunately, our pantry is stocked with canned pumpkin from the fall before last when our neighbors at the local pumpkin patch blessed us with a whole bunch of squash. We fed as much as we could to our pigs (which makes absolutely DELICIOUS pork), but I still had plenty left over to can.
Enter, Pumpkin Pancakes (from All Recipes)! I just put my stick blender in a quart jar of cubed, canned squash and, voila, 2 cups of "pumpkin puree." Just throw in the rest of the ingredients and hand the batter over to your 6 year old to cook and you're in for some of the best pancakes you've ever had.
We double the recipe for our family of 3 Littles and 3 adults at home.
|Throw in some nitrate/nitrate free bacon and it gets even better!|
1 1/2 cups milk
1 cup pumpkin puree
2 tablespoons vegetable oil
2 tablespoons vinegar
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.||In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.|
|2.||Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.|