Wednesday, February 10, 2010

Pumpkin Pancakes

Makes about 10 medium pancakes


1 c buttermilk
1 egg
1/4 very ripe banana, mashed
1 t baking soda
2 T butter, melted
1 c flour
1/4 c whole wheat flour
pinch of salt
1/2 t cinnamon
1/4 t ground ginger
1/4 t ground nutmeg
I/2 c canned pumpkin.

Mix dry ingredients until combined.  In a separate bowl, stir together the butermilk, egg and baking soda with a wooden spoon until well combined.  Add wet to dry and incorporate pumpkin.  Mix lightly.  It's good if there are a few lumps. Let the batter rest for about 15 minutes. Heat a griddle to medium heat and drop about 1/4 of batter for each pancake. Flip once and serve with butter and syrup.

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