Happy new year! Wow, it’s 2012 already… Time flew by so quickly! Let me start by apologizing for not updating my blog the last two months of 2011. In between my stressful job, responsibilities at home, family functions (Thanksgiving, Christmas and New Year celebration) and parties left and right, November and December were a blur. Needless to say, I have a lot of updating to do on my blog. In fact, this is one of my new year’s resolutions: to try harder to keep my food blog up to date (well, aside from trying harder to go to the gym, eating healthy, being more productive, yada yada yada). I know 75% (or is it 80%?) of people do not keep their new year’s resolutions, but I’ll try to keep this one. So, to start with, I had leftover canned pumpkin puree from Thanksgiving, and what better way to use it than by incorporating it in breakfast! So easy to make, slightly sweet, and very tasty, this pumpkin pancake recipe is a winner!
adapted from Martha Stewart Living
1 1/4 cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp nutmeg
a pinch of ground cloves
1 cup milk
6 tbsp canned pumpkin puree
2 tbsp butter, melted
- Whisk the dry ingredients (first eight ingredients) in a bowl.
- In a separate bowl, stir together milk, pumpkin puree, butter and egg.
- Fold the mixture into dry ingredients.
- Melt some butter in a skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side, and serve with butter and syrup.