It was a wonderful morning (especially since I didn't have to shovel today) to make my favorite pumpkin pancakes. I found this recipe in Parenting magazine a few years back (it has been on my refrigerator ever since). They are really easy to make and cook up nice and fluffy.
1 cup flour
3 tbs sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 cup plain low-fat yogurt
1/4 cup canned pumpkin puree
2 tbs butter, melted and cooled, plus 1 tbs for the skillet.
1. Preheat skittle on medium high heat. In a bowl stir together all the dry ingredients.
2. In a large bowl beat the egg for 30 seconds. Add yogurt, pumpkin puree, & 2 tbs melted butter. Beat well.
3. Stir in dry ingredients and beat until just combined.
4. Grease skillet lightly w/butter. Pour 1/4 cup batter per pancake, flip with spatula when tops bubble slightly and edges are slightly dry. Cook until other side is golden brown. 2 minutes per side.
This is the recipe as written but I do some things differently. I use a nonstick griddle so I don't add any extra butter to cook with. I certainly don't cool my butter down after melting it (come on now who does that?). I also add less sugar and a little more pumpkin (I love pumpkin) they still taste great. I don't premix the dry ingredients (and have lived to tell about it). The batter tends to be a little dry for me so I usually add a little milk to loosen it up. I've also been known to sprinkle a little wheat germ in when no one is looking (ha!). Beware - They definitely do need to be cooked a little more than traditional pancakes.
And what to do with the leftover pumpkin??? I get a few small zip loc baggies and put in 1/4 cup pumpkin & the 2 tbs butter in each. I then freeze the baggies and pull one out to defrost in the microwave the next time I make them.
Here's breakfast! Little bear pumpkin pancakes. Yum!