Pumpkin Pancakes from VileyGirl
Source: Jules Shepard’s weekly g-free recipe email. Obviously all of the flour ingredients are meant to be gluten-free, but to avoid confusion I thought I’d submit it this way. G-free ladies will know how to adjust 🙂
1 cup all purpose flour
3 Tbs. dairy or soy milk powder
1 Tbs. granulated cane sugar
2 1⁄2 tsp. baking powder
1 1⁄2 tsp. pumpkin pie spice (or 1 1/8 nutmeg, 1/8 ground cloves)**
1⁄2 tsp. salt
1 cup apple cider
6 Tbs. pumpkin puree
2 Tbs. canola oil
1⁄4 cup chopped pecans (optional, but oh so recommended)
canola oil for frying
**My grandmother never used pumpkin pie spice and instead substituted 3/4 nutmeg and 1/4 ground cloves to equate however much pumpkin pie spice was being called for in the recipe, so that’s what I do to. An extra, unnecessary step perhaps, but it’s ingrained in my brain!
Whisk flour, milk powder, sugar, baking powder, salt and spice (plus pecans, if using) together in a large bowl.
In a separate bowl, stir together remaining ingredients. Gradually stir the liquid mixture into the dry ingredient bowl.
Heat a griddle or skillet to medium heat and pour enough canola oil into your pan to barely cover the entire surface. Heat, then spoon batter onto the hot oil in the size and shape you desire.
Cook until the batter begins to bubble, then flip; cook the second side until lightly browned.
Serve with powdered sugar and cinnamon on top, or just with maple syrup, or with everything. 🙂