Pan-Fried Pumpkin PancakesPosted: July 19, 2014
When I tell the Alchemist I’m making pumpkin pancakes for dinner, it makes her day. Not only are these ‘cakes delicious, they’re dirt cheap to make.
I adapted this recipe from the book Independence Days. The original didn’t quite work, but I want to issue credit where it’s due.
Yields 8 filling pancakes which reheat quite well.
- 1 15 oz can pumpkin
- 1/3 cup sugar or honey
- 1.5 tsp cinnamon (I use Pampered Chef’s Cinnamon Plus blend, which is closer to pumpkin spice mix in flavor. Adjust this based on your preferred pumpkin pie spice combination.)
- 2 eggs
- 1 3/4 cup milk
- 3 cups whole wheat flour
- 1 1/2 tsp salt
- 1 tsp baking powder
- Oil for frying
The trick is the last step. Even though I’ve been making these for a couple months now, occasionally I’ll still fail to cook one all the way through. On my stove, a burner temperature closer to medium-low once the pan is hot seems to be the correct way to go. It takes patience to cook the whole batch, but this is food that truly sticks to your ribcage. Incredibly filling and relatively nutritious owing to the whole grain flour and pumpkin.
In my plan to get through the next 12 days on $70, these are going to be made at least twice.