In my house we love pancakes. I like mine with just a smidge of butter, and my husband goes all out with the butter and maple syrup. (If you have an Aldi near you, their maple syrup is great and way cheaper than other grocery stores). We are having an unseasonably warm May here in MI, but I had a craving. I made a batch of pumpkin pancakes this morning, with inspiration from Chef John's version. While these are probably not the first thing that comes to mind for a summer breakfast, they are amazing, and would be good year round. The pumpkin and all of the spices make this a delicious treat. This batch made about 24 medium pancakes, and I cooked them in our carbon steel skillet. I cannot wait to enjoy them again in the fall with a big mug of coffee while we look out at the changing trees.
Dry Ingredients:
1/2 cup old fashioned oats
2 T wheat bran
2 T wheat germ
1 1/2 cups unbleached all purpose flour
2 T cane sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp ground nutmeg
Wet Ingredients:
1 cup pumpkin puree
1 egg
1/2 cups almond milk, plus more if needed
1 tsp vanilla
1 T molasses
Heat a lightly greased skillet or griddle over medium heat. In a medium bowl add the oats, and wheat germ and bran. Sift in the remaining dry ingredients. Whisk slightly to combine. In a large bowl combine the wet ingredients. Slowly add the dry. Add a bit more almond milk if needed. Stir well to combine. I use a small gravy spoon to ladle out portions, smoothing it out slightly to flatten a bit in the skillet, since it is a somewhat thick batter. Flip over when bubbles have formed on the surface. These will puff slightly as they cook. I use vegetable oil on the skillet, wiping off the excess with a paper towel.
