Pumpkin Pancakes
These pancakes make a wonderful breakfast for Thanksgiving morning- or any morning for that matter.
I want to be honest with you from the start. I made these pancakes with cooked butternut squash and not pumpkin. They were terrific. Many winter squash can be used just like pumpkin in cooking. The problem is that when I post a recipe as “squash” instead of pumpkin, people get confused. Perhaps they are thinking summer squash, like zucchini. Maybe the word pumpkin just conjures up a clearer image.
The pancakes were really good, and isn’t that what matters?
I make my own baking mix, and that is what I used as the base for the pancakes. You can just buy a mix, like Jiffy or Bisquick, if you prefer. The pancakes are light and fluffy, with a nice “pumpkin” flavor. I had them with warmed maple syrup, but they would also be nice served with powdered sugar or perhaps a fresh berry syrup.
Pumpkin Pancakes
2 c. baking mix – like Bisquick or Jiffy Mix – I make my own*
3 T. brown sugar
2 t. cinnamon
1 t. nutmeg
1 1/2 c. evaporated milk
1 c. pureed pumpkin or winter squash
2 eggs, beaten
2 t. vanilla
Combine dry ingredients in mixing bowl and set aside. Whisk together wet ingredients and stir into dry ingredients. Lightly grease a skillet and cook over moderate heat. Use about 1/3 c. of batter per pancake. Turn when edges appear dry. Makes 16.
*Chef Pastry Mix/ Biscuit Mix
8 cups sifted, all-purpose flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
2 c. shortening, butter or coconut oil*
Sift dry ingredients together 3 times. Cut in shortening, butter or coconut oil to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months.
* I use coconut oil and store in the fridge. If you use butter or coconut oil- you have to keep in the fridge.
Peanut Butter Pancakes with Red Grape Syrup
Peanut Butter Pancakes with Red Grape Syrup
Was in the mood for pb&j this morning but since I was out of bread had to get creative. I had some red grapes in the freezer and I decided to pair them up with peanut butter pancakes. The combination was really good. I started by making the syrup. I took about 2 cups of frozen grapes and set them in a small skillet with about 1/4 cup of sugar. I let this mixture cook over medium high heat until the grapes were tender and the liquid in the pan had created a syrup. I didn’t need to add water as the frozen grapes gave off their juices as soon as they started to heat up. With fresh grapes you might want to add a little water to get the whole process going. It took about 15 minutes in all. While the grapes were cooking I made the pancake batter and began cooking the pancakes. When the pancakes were done I topped them with a few grapes and a drizzle of the pretty grape syrup. Not the peanut butter and jelly sandwich I had in mind- something so much better. Sometimes it pays to think outside the box.
Peanut Butter Pancakes
1 c. buttermilk baking mix, like Bisquick or Jiffy mix, I make my own
2 T. sugar
1 egg
1/3 c. peanut butter
2/3 half and half
1/4 c. water
Combine baking mix and sugar and set aside. Whisk together remaining ingredients until smooth and add the dry ingredients, stirring until just combined. Heat and lightly oil skillet and use 1/4 c. of better for each pancake. Cook over medium heat. Turn when edges appear dry. Makes 8.
