Autumn Pancakes 01/13/2011
 
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These pancakes are courtesy of a 17lb pumpkin I bought last fall. I have since made everything from pumpkin chilli to banana-pumpkin bread. This pancake, made with spelt flour is probably my favorite. I used the Michael Ruhlman ratio app from my Iphone for the ingredients ratio and it worked perfectly.
The basic ratio for pancakes is 4 parts flour, 4 parts liquid, 2 parts eggs, and 1 part butter.
In my case I split the liquid ration to 2 parts liquid to 2 parts pumpkin.

Ingredients:
8 oz flour
4 oz milk
4oz fresh pumpkin (pureed)
4oz eggs
2oz butter
1.5 tsp baking powder
1/2 tsp nutmeg
1 tbs sugar (optional)
1 tsp vanilla (optional)

Instructions:
Combine wet and dry ingredients separately. Add sugar and vanilla optional). Combine wet and dry ingredients, whisking just enough to incorporate them. Cook in a lightly oiled pan over medium heat.

Happy Eating.
 


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