Riiiight. So I had the most awesome friend visit this weekend, and she loooooves pumpkin. She's also one of those people who "only likes plain pancakes." Yeah, I've heard that about a million times before. EVERYONE WHO'S EVER TOLD ME THAT CHANGES THEIR TUNE ONCE THEY'VE TRIED MY PANCAKES. She was totally a good sport about me being an ass about that, and thankfully, the pumpkin pancakes met with her approval. Hooray!
So I thought I'd share the recipe.
Directions and Ingredients:
Gather the ingredients to make your favorite base pancake recipe (the sort that uses about 2 c of dry ingredients, 1 c milk, and 2 eggs). To this recipe, add the following:
1/2 c pumpkin
1/4 c sugar (you can throw in a couple tablespoons more if you'd like sweeter pancakes and a couple-few tablespoons less if you prefer less sweet pancakes -- I'd personally go the less sweet route)
1/3 c plain or vanilla yogurt
1/2 tsp cinnamon (more if you prefer)
1/4 tsp ginger (use a little bit less if you prefer)
a pinch of nutmeg
Mix your pancakes as normal. If the mixture is a little bit too runny, add more yogurt.
Pour batter on the griddle (I usually do a little under 1/4 of a cup of batter for each pancake). Now, pay attention. This is the important part: I tend to like slightly lighter, more golden-brown pancakes for my regular stacks. With these, you have to let them get a little more done. They stick, okay? -- it doesn't matter how nonstick your griddle is. I found this out the hard way, you see. So before you try flipping them, wait until the edges are dry and some of the bubbles forming in the batter take a short moment to fill in when they pop. If you don't, you'll end up with really ugly (but delicious) pancakes. And your houseguest will rag on you for daring to serve her UGLY PANCAKES. o.o She wouldn't be wrong, either.
Serve fresh off the griddle with melted butter and maple syrup. They're also good cold the next day -- with some whipped cream and syrup. Mmm, desserty goodness for breakfast...
Enjoy! And happy holidays to all!