It's pumpkin-pa-looza here at Casa de West this week. That's what happens when you open a big can of pumpkin and need to use it up.
On Wednesday evening I opened the can...and made Petite Pumpkin Spice Donuts (get the recipe here). I glazed them with some cream cheese frosting instead of rolling them in sugar, but otherwise the recipe was the same. Turned out great - and they stayed nice and moist (unlike 'real' donuts) for when I passed them around in seminary the next morning. The little donut recipe only called for 3/4 cup pumpkin - which left way over half a can. What's a girl to do? Hah! Like that's a problem. I whipped up a batch of Pumpkin Pancakes for Sunday breakfast, that's what.
|Don't you just want to gobble them up?|
|I add blueberries...because I can. But not to all of them, because Danny is not a fan. He loves the pancakes 'as is'. He might love them even better if I threw some chocolate chips in, but why mess with a good thing?|
|The pancakes with blueberries look a little lumpy after I turn them - but that's because the blueberries haven't finished thawing - which they do pretty quick.|
|Makes about 12-16 ish.|
Sift dry ingredients together:
2 cups flour
2 Tablespoons brown sugar
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
(If you don't have all the cinnamon, nutmeg and ginger - or you're feeling a bit lazy, substitute 1 1/2 teaspoons pumpkin pie spice)
Mix together wet stuff:
1 3/4 cups milk
1/2 cup canned or pureed pumpkin
2 Tablespoons vegetable oil
Whisk wet stuff and dry stuff together, feel free to add blueberries (frozen or un), chocolate chips or whatever, then cook on a griddle (no hotter than 350') or frying pan the same as you would a regular pancake.
I really like these with blackberry syrup...but alas, I don't have any in the house right now.