Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Pumpkin Pancakes

Posted by on Oct 31, 2012 in Breakfast Menu, Multi Cuisine | Comments Off on Pumpkin Pancakes

Happy Halloween!!

 

It’s Halloween and here is a delicious Pumpkin Pancake to start your day. Pumpkin in pancakes??? That was my question when I saw a few pins in Pinterest. But then I was so curious to try but wasn’t sure. But it’s Halloween and I wanted to try something pumkin. So that’s how it happened… It’s so easy to make and you can make the batter ahead and refrigerate it for the next day breakfast. It sure is a twist and refreshing from the same old boring pancakes. I added a few spices which goes well with the pumpkin. But I added in less amount since I don;t like it too spicy when it comes to these kind of food. You can serve it with maple syrup or honey or agave nectar or jelly/jam or your homemade syrup. Enjoy the pancakes!!

Ingredients:

  • All purpose flour – 3/4 cup
  • Whole wheat flour – 1/2 cup
  • Brown sugar – 2 tbsp
  • Baking powder – 1tsp
  • Baking soda – 1 tsp
  • Salt – 1/2 tsp
  • Ground cinnamon – 1/4 tsp
  • A pinch of ground nutmeg
  • Powdered all spice – 1/4 tsp
  • Pumpkin puree – 3/4 cup
  • Eggs – 2 (white part only)
  • Milk – 1 cup
  • Butter milk – 3/4 cup
  • Butter – 2 tbsp (melted)
  • Vanilla extract – 1 tsp
  • Vinegar – 2 tsp

Method of Preparation:

  • Separate egg whites in a mixing bowl and beat it until it becomes fluffy and frothy. I didn’t use the yellow of egg. But it is an option.
  • Add vanilla extract, mix well followed by pumpkin puree, butter, milk and vinegar. Mix well at low speed or using a spatula.

  • Sift together all the dry ingredients in a bowl.
  • Slowly add the flour mixture in three batches mixing in between.
  • After adding the final batch, give it a stir with your hand mixer and remove it from the bowl and use a spatula since you do not want to over mix.
  • Now add the butter milk and mix until a smooth batter is obtained.
  • If it is too thick you can add some more milk.

  • Heat a griddle over medium heat and spread butter. Pour a ladle full (or half full) of pancake batter depending on the size you need.
  • Once bubbles are formed slowly flip the pancake and cook the other side till it is brown.
  • Repeat the same procedure with the rest of the batter.
  • Pancakes are ready. Serve hot with syrup.

Note:

These pancakes are brown because I have added whole wheat flour. You can substitute it with all purpose flour.

If you don’t have brown sugar in stock you can use the regular sugar.