I just had to share this quick recipe with you. I've been quite sick for the last week, and have not eaten very much. I decided for breakfast I'd use up the last of my buttercup squash (a sweet squash) to make some Pumpkin pancakes - Yes, you can use any sweet squash for these. I love these pancakes. The idea of having a use for the after-Halloween pumpkin (other than cookies or pie) is a good thing. These pancakes are lightly sweetened, and healthy! Great for a Sunday breakfast with the family.
Pumpkin Pancake Recipe
1 c pumpkin (or sweet squash) puree. 1 lg egg
1 1/2 c milk 2 tsp vegetable oil
2 tbsp vinegar
2 c flour 4 tbsp brown sugar
1 tsp baking soda 2 tbsp baking powder
1 tsp allspice 1/2 tsp ginger
2 tsp cinnamon 1/2 tsp salt
1. In a separate bowl, mix dry ingredients: Flour, baking soda, allspice, cinnamon, brown sugar, baking powder, ginger and salt.
2. Mix wet ingredients: pumpkin, milk, vinegar, egg and oil. beat until smooth.
3. Combine dry ingredients into the wet, gently folding in just enough to combine.
4. Heat a griddle to medium heat. Pour batter onto griddle. Brown both sides, serve.
Hope you all are healthy!
I'm linkin' up with Texas Monkey for other great ideas!