Ingredients
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1 cup all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1 teaspoon cinnamon
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1/8 teaspoon ground nutmeg
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1/8 teaspoon ginger
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1/8 teaspoon allspice
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2 eggs, slightly beaten
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1/2 cup pumpkin puree
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1/2 cup packed brown sugar or 1/4 cup molasses
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1/2 cup buttermilk
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2 tablespoons light olive oil
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1/3 cup chopped dried cranberries or 1/3 cup mini chocolate chip
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1/3 cup chopped roasted hazelnuts (or nuts of choice)
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syrup
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whipped cream
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ice cream
Instructions
- In a large bowl, sift together flour, baking powder, salt, and spices.
- Set aside.
- In another bowl, beat eggs slightly.
- Add pumpkin or squash puree, brown sugar or molasses, buttermilk and olive oil.
- Mix until smooth.
- Blend in the dry ingredients all at once.
- Mix until batter is smooth.
- Allow batter to rest for 30 minutes or more.
- Stir cranberries and nuts into batter, and if batter is to thick thin with additional tablespoon of buttermilk.
- To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet.
- Cook slowly until bubbles appear on top and bottom is golden brown.
- Lift edge to check.
- Turn and cook until other side is golden brown.
- Continue making pancakes until all batter is used.
- Makes about 24, 3-inch pancakes.
- Garnish with cinnamon & powdered sugar, maple syrup or your favorite pancake syrup.