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Old November 29, 2009   #7
nctomatoman
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Join Date: Jan 2006
Location: Hendersonville, NC zone 7
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We just discovered these - you can use cooked pumpkin or baked sweet potato puree. Enjoy! Our new favorite breakfast item...

Pumpkin or Sweet Potato Pancakes

This is the recipe size for two people with good appetites! In a large bowl, whisk together 1 cup of flour (I use half whole wheat, half all purpose unbleached), 2 tbsp sugar, 1/2 tsp salt, 3/4 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, and 1/2 tsp each nutmeg, cloves, and ginger, until well mixed.

Separate 1 egg, put the yolk in one small bowl and the white in the other. into the yolk add 2 tbsp canola oil, 1/2 cup pureed cooked pumpkin or baked sweet potato, and 1 cup of buttermilk - whisk until mixed well.

Beat the eggwhite in the other bowl until stiff but not dry.

Mix the yolk/buttermilk liquid into the flour mixture, stir until blended but not uniform (lumpy is good). Carefully fold the white into the batter until it is mixed in. That's the batter - cook as for typical pancakes in a hot griddle. They end up very light and tender - we serve them with butter and real maple syrup.

You can add in toasted chopped pecans (into the batter) if you like - and we've also had them with butter that has been beaten with orange zest.

Give them a try - they really are very quick to whip up. We find that separating the egg and mixing the beaten white into the batter makes all of the difference with respect to lightness.

Makes about 6 4 inch pancakes.
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