Pumpkin Pancakes With Cinnamon Maple Syrup
Discover all that this versatile seasonal food can become.
By Ellen Booth Church
| October
, 2006
Serve these for a weekend breakfast treat! Makes about 16 four-inch pancakes.
What you need:
- 1 cup pure maple syrup
- 1 cinnamon stick
- 2 cups flour
- 2 tablespoons light brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 2 cups milk
- 1 cup 100% pure canned pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons vegetable oil, plus additional for oiling pan
What to do:
- Pour maple syrup into a small saucepan and add the cinnamon stick. Cook over medium high heat and bring to a boil. Turn off the heat, set aside, and allow the cinnamon to steep in the maple syrup.
- In a medium bowl, whisk together flour, sugar, baking powder, salt and spices. Set aside.
- In a large bowl ask your child to measure and add milk, pumpkin, egg, vanilla, and oil, and combine well. Add reserved dry ingredients to pumpkin mixture and combine lightly just until dry ingredients are moistened.
- Preheat griddle or skillet on medium heat. When a drop of water sizzles in the pan, brush lightly with oil. Pour approximately 1/4 cup batter for each pancake. When the tops bubble and the edges look dry, turn with a spatula and cook until the underside is golden.
- Remove from pan and serve immediately or keep warm on a platter in a low oven. Serve with warm cinnamon maple syrup.
Ellen Booth Church is a former professor of early childhood, a current educational consultant, keynote speaker, and author.
