One of the things getting me through these early weeks with a baby is easy dinners. Which, obviously. But we had pumpkin pancakes on Wednesday night, my own recipe, adapted from Cook's Illustrated blueberry pancakes recipe, and they were delicious if I do say so myself. So I'm going to share it.
Notes: Original recipe calls for 2 cups milk. The pumpkin is very wet, so I had to reduce. Canned pumpkin is usually not as wet as frozen homemade puree, so you might need the 2 cups. Use your judgment once you're trying to pour the batter out; it should be a thinnish consistency, like any typical pancake batter.
1.5 cups milk + 3/4 Tbsp lemon juice (or else 1.5 cups buttermilk)
2 cups (10 oz) whole wheat flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
up to 1/2 tsp table salt (I just shook some in there)
1 tsp cinnamon
1/2 tsp each of nutmeg, ground cloves, allspice
1 large egg
3 Tbsp unsalted butter, melted and cooled slightly
1 cup pumpkin puree
1 tsp vanilla
1. Whisk the milk with the lemon juice in a large measuring cup, set aside to thicken. Whisk the flour, sugar, baking powder, baking soda, salt, and spices together in a medium mixing bowl.
2. Whisk the egg and melted butter into the milk until combined. Add vanilla. Make a well in the dry ingredients in the bowl, pour in the milk mix until combined. Add the pumpkin puree, mix.
3. Pour onto hot griddle, cook until bubbles form, flip, cook 1-2 min more.