Pumpkin Patch Pancakes
The pumpkin: easy to prepare and packed with nutrients. We think this delicious, versatile gourd deserves its spot at the breakfast table! Celebrate autumn’s harvest and warm your soul with these colourful Pumpkin Patch Pancakes. We promise you’ll love them!
1 ½ cups (375 mL) whole milk
1 cup (250 mL) pumpkin purée
1 farm-fresh egg
2 tablespoons (30 mL) Ontario vegetable oil
2 teaspoons (10 mL) white vinegar
2 cups (500 mL) all purpose flour
2 tablespoons (30 mL) brown sugar, packed
2 teaspoons (10 mL) baking powder
1 teaspoon (5 mL) baking soda
½ teaspoon (2.5 mL) ground allspice
1 teaspoon (5 mL) ground cinnamon
½ teaspoon (2.5 mL) ground mace
½ teaspoon (2.5 mL) Ontario salt
Ontario maple syrup
METHODIn a bowl, mix the milk, pumpkin, egg, oil, and vinegar. In another bowl, whisk together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, mace, and salt. Add the flour to the pumpkin mixture and mix just enough to combine.
Heat a lightly oiled griddle over medium heat. Pour the batter onto the griddle 4 tablespoons (60 mL) at a time. Let the pancakes cook until bubbles begin to form on the top of the pancake. Turn them over and cook for another 2 minutes or until lightly browned on both sides. Makes 24 pancakes.
Recipe courtesy of the Ontario Table’s ezine, $10 Challenge: A Year of Eating Local, November edition, by Lynn Ogryzlo. Find more great recipes, featuring the best local food from across the province, in the Ontario Table—available on the Green Living Marketplace.