SO, i always try to have a stash of pumpkin pancakes in my freezer for busy mornings. (which is pretty much EVERY morning) i never freeze regular pancakes because let's face it, they taste nasty. no, plain pancakes must be eaten immediately! but pumpkin pancakes, i don't know what it is about them. maybe it's the extra moisture from the pumpkin but freezing does them no harm. they taste exactly like they did when freshly made. which makes my life easier when i really don't want to make them. (which is quite often!)now on to the recipe:
1 large egg
1 cup all-purpose or whole wheat flour
3/4 cup milk
5 tablespoons packed brown sugar
a dash of cinnamon or any other pumpkin spice you'd like to add
one jar homemade pumpkin or 1 can store pumpkin***
2 tablespoons veggie oil
3 teaspoons baking powder
1/4 teaspoon salt
butter for the hot pan
*** since i use homemade canned pumpkin, it tends to be more watery. because of this i sometimes have to use more flour or less milk depending on how thick or thin i want the pancake. with the store bought kind you shouldn't have to add or subtract anything.
1. beat egg in mixer until fluffy. beat in remaining ingredients except butter just until smooth.
2. heat griddle over medium heat. grease griddle with butter.
3. for each pancake i use a 1/4 measuring cup and pour slightly less then a 1/4 cup onto the hot griddle. cook pancakes until puffed up and bubbles stop rising from it. turn and cook for about a minute more.
after i've made the batch up, i place them in a single row on cookie sheets to cool them completely. then i stack them up and put in a gallon size zip lock bag. put in the freezer for up to a 2 months but they usually never last that long! enjoy!
