Not only do we love to cook but we also love to garden and this past summer we worked hard in our garden. We planted corn, okra, green beans, and carrots. But sadly- the only thing that we really harvested was pumpkins. Three of them!?! And - to make it even more weird, they were ready to pick back in July?!? Now we could have been "the weird neighbors" who set out their carved pumpkin in July but we decided against that option and just went ahead and cooked that yumminess right up. We froze them and then waited for Fall to arrive...
Well - Fall came to our house this weekend and we whipped up some amazing Pumpkin Pancakes and sausage for Saturday morning breakfast. They were quite tasty and if you like pumpkin and ginger and cinnamon and all-spice and warm syrup and well... you get the point - you are gonna LOVE this!
- 1 cup milk
- 2/3 cup pumpkin puree
- 1 egg
- 1 tablespoon and 1 teaspoon vegetable oil
- 1 tablespoon and 1 teaspoon vinegar
- 1-1/3 cups all-purpose flour
- 2 tablespoons brown sugar
- 1-1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- In a small bowl, whisk together the milk, pumpkin, egg, oil, and vinegar.
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt.
- Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. These make about 12 pancakes or so.
*adapted from www.allrecipes.com