*not my photo!
My Friend Rachel said she had the most AMAZING Pumpkin Pancake recipe! I got impatient waiting for it to come, so, I made a Martha Stewart recipe instead. Rachel finally got around to sending it to me, and they were so similar, I decided to post Rachel's, because I felt like the MS recipe could have used more PUMPKIN! Rachel's recipe calls for more, so, that is why I am posting it here!
1 cup all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon (or cinnamon plus) - more if you like it spicier
1 beaten egg
1 cup buttermilk or sour milk
3/4 cup pumpkin
2 tablespoons cooking oil
1. Combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center of flour mixture; set aside. Combine egg, buttermilk, pumpkin and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy) Add additional buttermilk to thin the batter, or additional flour to thicken the batter, if necessary.
2. For standard-size pancakes, pour or spread about 1/4 cup batter into a 3-inch circle a hot, lightly greased griddle. For dollar-size pancakes, pour or spread about 1 tablespoon batter into a 1-inch circle onto hot griddle. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm with buttermilk syrup.
Yield: 8 standard pancakes and 30 dollar-sized pancakes.
Whole Wheat Version: Substitute whole wheat flour for all purpose flour, and substitute brown sugar for white sugar.
1 cube butter
3/4 cup sugar
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla
Melt butter and sugar in 4 qt sauce pan and stir until dissolved. Then add buttermilk and heat to a boil. Remove from heat and add baking soda and vanilla and stir.
Cook's Tip: Your syrup will foam up so be sure to use at least a 4 qt sauce pan. This will keep in the fridge in an airtight container for up to two months.