Tom Douglas

Pumpkin Pancakes by Sean Hartley, Operations Manager

The first two things I ever made were popcorn and pumpkin pancakes, way back in my preschool days. (Photo bottom left is the actual sign from my preschool. Top photo is my son, Everett, helping make pancakes.)  Popcorn is now in my top five favorite foods, and every year in the fall I still make the pumpkin pancakes from the same recipe I used way back then.

Pumpkin Pancakes:

1  1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

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

Oil, as needed for cooking pancakes

In a bowl, mix together the milk, pumpkin, egg, and oil.  Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a separate bowl.  Then stir the dry ingredients into the pumpkin mixture just enough to combine.

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.

October 21st, 2009