Give your pancakes a tasty nutritional boost by stirring in some pumpkin purée left over from baking pies. Hot off the grill, these especially light pancakes are served with chopped pecans and a slice of smoked Alaskan salmon.
Pumpkin pie is practically a staple at our Thanksgiving and Christmas meals. Easy to make and inexpensive (pumpkins can generally be had for pennies per pound), pumpkin is also one of the more healthful pies. In fact, we sometimes have a slice sans whipped cream along with an egg for breakfast. But what to do with the leftover pumpkin purée, particularly if all you have is a cup or so? One of our favorite solutions is pumpkin pancakes. Use the same spices you would with pumpkin pie, hold the sugar, and you’ve got a great start to your day!
Ingredients (4 medium-sized pancakes):
- 1/2 cup pumpkin purée (or use butternut squash)
- 1 cup your favorite pancake mix (we use Krusteaz buttermilk mix, which we buy in bulk at Costco)
- approximately 3/4 cup cold water
- 2 tbsp light olive oil
- 1 – 2 tbsp butter
- a healthy dash of nutmeg
- a healthy dash of ginger
- 1/4 tsp cinnamon
- Place purée and pancake mix in a small bowl or large measuring cup. Add cold water and stir. Mixture should be thick but pourable. Do not overstir. Batter should have lumps. This ensures for better rising pancakes.
- Meanwhile, heat a griddle or large frying pan over medium heat. Place the olive oil and butter onto the griddle. When oil is hot enough to sizzle when a small drop of batter is added, it’s ready. Pour batter onto the griddle in 4 separate portions and reduce heat to medium-low.
- When the surface of the pancakes have formed bubbles and the bottoms are golden brown, turn them over with a spatula.
- Reduce heat further, if necessary, and continue cooking pancakes till golden brown.
Once the griddle or pan is hot and the batter has been poured, reducing the heat will allow the pancakes to rise better. A fairly thick, heavy griddle or pan works best.