Double Dish of the Week: Pumpkin Pancakes

By November 4, 2011Uncategorized

1 medium egg

1 cup milk
¾ cup unbleached white flour
¾ cup whole wheat flour
½ cup cooked pumpkin
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon ground cinnamon
Pinch nutmeg
Pinch powdered ginger
2 to 4 tablespoons vegetable oil, as needed

Combine all ingredients except oil in a large mixing bowl, whisking to blend. Heat 1 tsp oil in a medium skillet over medium. Add ¼ C pancake batter at a time, allowing to cook until bubbles break around the edges. Flip and allow to cook an additional 1-2 min, until light golden. Repeat with remaining oil and batter. From


Author Terra

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