I know, Thanksgiving is over, but if you have leftover pumpkin puree, try these fabulous pancakes! They aren't overly sweet so they're fabulous with this buttermilk syrup.
Pumpkin Pancakes:
2 eggs (or 1 egg, 1 egg white)
1 c. flour
1/2 c. whole wheat flour
1/2 c. oatmeal
1 3/4 c. fat-free buttermilk (or can use regular milk and add some lemon juice to curdle it)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
3/4 c. canned pumpkin puree
1. Beat eggs well until somewhat frothy.
2. Add other ingredients except pumpkin and mix.
3. Add pumpkin and mix again.
Buttermilk Syrup (Lou Grant)
1 1/2 c. sugar
3/4 c. buttermilk
2 TB corn syrup
1/2 c. butter
1 tsp. baking soda
2 tsp. vanilla
Combine first 4 ingredients in large saucepan. Bring to a boil; boil for 7 minutes, stirring constantly. Remove from heat. Add soda and vanilla (it will foam up so use a deep pan.) Makes about 2 cups.
**Note: If you don't have buttermilk for these recipes, use regular milk and add lemon juice or vinegar to curdle it slightly. Enjoy!!
I keep wanting to make pumpkin pancakes so I'll try this out. Oh and for buttermilk do you know they make dry buttermilk. That is my best find of the year for sure!
ReplyDeleteReally? Dry buttermilk? Sweet. I'm all about that.
ReplyDeletewe tried this syrup with the whole wheat pancakes today, and it was wicked good:) after it cools you could use it as a dip for apples, or anything really...fingers? good stuff.
ReplyDelete