Remember this for: Pancake Day & National Pumpkin Month
Guys I really enjoy this meal & found a photo of exactly how I like to eat it too. For some reason I only eat this during the Fall season but I really should eat it more this winter. This photo by msconnections is showing it served with cottage cheese & pumpkin butter. I like it that way and I like it with whipped cream, pumpkin butter and pecans too.
Pumpkin Butter Recipe
- 1 (29 ounce) can pumpkin puree
- 3/4 cup apple juice
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1 1/2 cups white sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. 2. Transfer to sterile containers and chill in the refrigerator until serving.
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Pumpkin Pancakes
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 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.
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