Apparently yesterday was National Pancake Day. I wasn’t able to make it to IHOP to celebrate with other pancake lovers, so I decided to make them today. I had some pumpkin pulp left over from the last time I made pumpkin spice coffee, so thought I’d try making pumpkin pancakes instead of plain ones. Ideally, I think these taste good with nuts, butterscotch sauce, and/or ice cream, but I didn’t have them at home, so ended up eating them with good old maple syrup. =)
Ingredients1 whole egg plus 1 egg white 3/4 cup and 1 tbsp milk
1 tsp vanilla 1 tbsp sugar 1 tbsp baking powder 1/4 tsp salt 1/2 cup pumpkin pulp 1/2 tsp pumpkin pie spice 1 cup all purpose flour
1. Beat the eggs until very fluffy.
2. Beat in the rest of the ingredients until just mixed (the batter will be thick). Be careful not to over-beat it, otherwise the pancakes may come out tough. Let it sit for at least 10 minutes.
3. Heat a non-stick skillet on medium. You’ll know it’s hot enough when you sprinkle water on it and it skitters around. Pour ~1/2 cup of batter on the skillet and cover. When ~1 inch of the outside edge dries up, flip the pancake over (the bottom should be golden brown) and cook again until the second side turns golden brown.