Pumpkin pancakes & pumpkin maple sauce
My, but those folks at Libby’s know what to do with a can of pumpkin. I really think they are the best source for amazing pumpkin recipes. These pancakes come straight from them, the only thing we changed was the flour. I think they’re just about perfect.
Before I give you the recipe, I have to point out my Boo Radley sleeping behind my shot. Unless I’ve got a vacuum cleaner in front of me, he could care less what goes on around him. That’s pretty much his standard pose.
Back to breakfast. Be sure to use the Pumpkin Maple Sauce if you really want to take these over the top. We, which in the case of pancakes really means Jim, didn’t make the sauce for this batch, but it is truly delicious.
Recipe: Pumpkin Pancakes with Pumpkin Maple Sauce
1 c. all-purpose flour
1 c. whole wheat flour (If you don’t have any, just substitute with a cup of all-purpose flour.)
2 Tbsp. light brown sugar
1 Tbsp. baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1 12-oz. can evaporated milk
1/2 c. pumpkin puree
1/4 c. water
1 large egg
2 Tbsp. vegetable oil
Pumpkin Maple Sauce (recipe follows)
Combine flours, brown sugar, baking powder, pumpkin pie spice, and salt in a large bowl. Combine evaporated milk, pumpkin, water, egg, and oil in a separate bowl. Mix well. Add wet ingredients to dry ingredients. Stir just until moistened; batter may be lumpy.
Heat griddle over medium heat; brush lightly with butter or oil. Pour 1/4 c. batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking for 1-2 minutes. Repeat with remaining batter. Serve with Pumpkin Maple Sauce and chopped nuts, if desired.
Recipe: Pumpkin Maple Sauce
Heat 1 c. maple syrup, 1 1/4 c. pumpkin puree, and 1/4 tsp. ground cinnamon or pumpkin pie spice in a small saucepan until warm. Serve over pumpkin pancakes.