because there was no need for it. these pumpkin pancakes were so very yummy without anything additional. well i did add cinnamon sugar and whipped cream. it was a breakfast for dinner night and we will definitely do it again soon.
here is the original recipe from my favorite ms. martha stewart. i had to alternate the all-purpose flour with my pamela’s pancake mix and the whole wheat flour with my multi-grain gluten-free flour. but since most of my wonderful readers don’t have food allergies i will post the original.
makes 10-12 small pancakes
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 Tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
pinch of ground ginger
pinch of ground cloves
1 cup milk
1/2 cup canned pumpkin
2 Tablespoons vegetable oil or melted butter
1- Whisk together flours, salt, spices, sugar and baking powder in a medium sized bowl.
2- In a separate bowl, whisk together milk, egg, pumpkin and vegetable oil or melted butter.
3- Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t worry if you have a few lumps. You don’t want to over beat the batter, it’ll produce tough pancakes.
4- Let the batter sit for 10 minutes while you heat the skillet. Over low-medium heat melt a tablespoon of butter or vegetable oil . Once skillet is hot, spoon a heaping 2 tablespoons of batter per pancake into the skillet. When pancake starts to bubble slightly, carefully flip over.
Once browned and cooked through place pancakes on a oven proof plate and place in the oven set at 200 degrees F to keep warm while the rest of the pancakes are cooked.
5- Serve with whipped cream and cinnamon sugar.. or maple syrup. Either way it is completely delicious!