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rosemary sriracha chicken thighs, skillet corn
braised short ribs in tomato sauce, polenta
baked chipotle ranch chicken taquitos, black beans
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pork tenderloin cooked in milk, mashed potatoes, green beans
Mongolian beef, white rice, broccoli
crispy chicken salad with avocado ranch

Saturday, October 10, 2009

Puffy Pumpkin Pancakes


It's fall, getting cooler out, and time for more pumpkin-y treats. I made some pumpkin pancakes this morning that were super puffy due to the vinegar and baking soda combination. They were really fluffy and yummy! Miss F ate 2 whole pancakes and was clamoring for more. Both C and I were stuffed after two pancakes, so we figured she best stop after two...though she wanted more!







Puffy Pumpkin Pancakes
(makes 8)

1 1/2 cups all-purpose flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup milk
2/3 cup pumpkin puree
1 egg
1 tablespoon vegetable oil
1 tablespoon vinegar

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, nutmeg, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle 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.
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1 comment:

Andrea said...

is it 1 tablespoon or 1 teaspoon of vinegar? the ingredients say "1 tablespoon teaspoon vinegar". Thanks!

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