Amy Clark

Sunday Supper: Pumpkin Pancakes

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I am sorry that the Sunday Supper section is coming to you on Monday. We have had a busy weekend with our son’s birthday party, my mom’s birthday party, and then a day trip to the beach. My husband is off of work for the week so we are enjoying some family time. This is also going to be the perfect time to accomplish some of those looming household projects (that never seem to get done).

Tuesday is grocery day, for our family, so this Sunday I relied heavily upon my pantry. I love recipes that are made of pantry ingredients and these pumpkin pancakes really fit the bill. I have them pictured here on my latest Goodwill purchase. A beautiful china plate (with a matching serving bowl) for only a quarter each! These pancakes were enjoyed by the ENTIRE family, including our seven month old daughter. We ate them outside and let the kids go to town with the syrup. Eating outside gave my son the opportunity to run around in the sprinklers and get all of that sticky syrup off of him.

I hope your family will enjoy these as much as we do. I prepared these with nonfat vanilla yogurt and made a batch of powdered milk so we wouldn’t have to use up our gallon of milk. I have recently added a pitcher of this to our fridge after reading about the benefits of it on Hillbilly Housewife and using the milk so often for our Magic Milkshakes. I highly recommend keeping a batch of this on hand in your house. I use this for all of our smoothies, shakes, and anything that needs milk as an ingredient. No one has complained yet and I honestly can’t tell a difference in taste.

Enjoy!

Sunday Brunch: Pumpkin Pancakes

Ingredients
2 cups unbleached all-purpose flour,
¾ cup sugar, 1/2 teaspoon salt, 2 teaspoons baking powder, 2 teaspoons baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla, 3 eggs, 1 cup sour cream, 3/4 cup milk, 1 cup pumpkin, canned

In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

Makes eight servings.

**If you want a really sweet pancake, substitute the cup of sour cream for one cup of French vanilla yogurt and decrease the sugar to a ½ cup.**

Published July 10, 2006 by:

Amy Clark

Amy Allen Clark is the founder of MomAdvice.com. You can read all about her here.

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