I haven't posted any recipes for awhile, so I thought that this week in lieu of the usual virtual coffee post I would mix it up and try something different.
Some of you may remember that a couple of weeks ago I mentioned trying my hand at a recipe for pumpkin pancakes that Jurgen found in one of his Men's Health magazines. Well, the recipe turned out to be better than expected and has already turned into a sort of weekend tradition that I don't think will be disappearing any time soon - I will even venture so far as to say that they are the best pancakes I've tasted to date... yes, they are that good! What's even better is that the pumpkin is loaded with vitamin A and fibre making them healthier than your normal, run-of-the-mill pancakes.
You Will Need:
- 2 cups Bisquick or pancake mix
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1 1/2 cups milk
- 1 cup pureed pumpkin
- You can also use butternut squash for this
- Use fresh pumpkin or butternut for best results
- To make puree simply cube the pumpkin and then steam it on the stove until soft and mushy, drain any extra water before adding to rest of ingredients.
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 tbsp olive oil
- In a large bowl, combine the pancake mix, cinnamon and ginger. In another bowl, mix together the milk, pumpkin, egg, vanilla extract and oil. Combine the two bowls together and blend.
- Heat a lightly buttered griddle or large frying pan on medium to high heat. Pour the batter onto the griddle using approximately 1/4 cup for each pancake. Cook the pancakes until bubbles for in the batter and the edges begin to brown. Then flip them over and cook until the other side is lightly browned.
(Makes approximately 20 pancakes)
Serve with plenty of maple syrup and you have yourself one perfect weekend breakfast :)