As Thanksgiving has come and gone, so has the bittersweet end to pumpkin season. Now, don’t get us wrong — we spoon globs of the delectable puree into our chubby little mouths all year long — but for some reason, when the calendar progresses from November to December, the masses opt for peppermint and eggnog over pumpkin. While the nutty spice of Starbucks’ gingerbread latte fills our entire body with holiday warmth, nothing can compare to last month’s drink of the pumpkin spice variety. Perhaps it’s time to move on — to put the glorious days of pumpkin behind us and look forward to the notion that, one day, the substantial squash will reclaim its former title of number-one flavor! Until that righteous day, we may as well try to use up our remaining stores of this pureed vegetable. Got a half-used can of pumpkin laying around? Don’t, but really like pancakes? Try out our positively marvelous pumpkin pancakes!
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1 cup pumpkin puree
- 1 egg
- 1/4 cup sugar
- 1 tablespoon melted butter
- Beat the buttermilk, pumpkin, egg, sugar and melted butter together in large bowl
- Sift in the dry ingredients.
- Let the batter rest for five to 10 minutes.
- Heat a nonstick pancake griddle or pan to medium heat. Spray it with nonstick cooking spray, or melt a tab of butter, making sure the surface is evenly coated.
- Ladle uniform spoonfuls of batter onto the cooking surface. Once the batter begins to bubble on top and the edges look dry, flip.
- Cook the pancake for about another minute, or until both sides are browned.
Contact Christina Fossum at [email protected].