Pumpkin Pancakes

INGREDIENTS (Nutrition)

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

DIRECTIONS

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Delicious Oatmeal Pancakes

1/4 tsp salt

1/3 cup powdered milk

1 cup water

1 ½ cup rolled oats or

1 cup rolled oats and ½ cup of granola

2 tsp baking powder

2 eggs, separated

3 Tbs. olive oil

In large mixing bowl, combine egg yolks, water, oil and oats; beat slightly and allow to stand for 5 minutes, then beat until blended. Meanwhile, in small bowl, beat eggs whites until stiff, set aside. Mix dry ingredients into batter, then fold in beaten egg whites. Cook cakes until full of bubbles on top and undersides are lightly brown. Turn and brown on other side.

Crepes

1 ½ c milk

3 eggs

½ tsp salt

1 c flour

2 TBS Melted butter ( I usually use coconut oil)

2 TBS sugar ( I usually omit)

Mix all dry ingredients. Add eggs and butter. Slowly mix in milk. Batter will be thin. Drop onto hot greased skillet. Spread as thin as possible. Brown on both sides. Serve with lots of yummy toppings. Optional: Hazelnut spread, lemon juice, diced fruit, peanut butter, yogurt, whipping cream, sliced almonds, powdered sugar, and syrup.

German Pancakes

1 c flour

1 c milk

5-6 eggs

½ tsp salt

¼ - ½ stick butter

Melt butter in 9X13 pan in oven @400. Meanwhile mix other ingredients well. Pour into hot pan and bake 20 min. Serve with toppings of choice or just with syrup. Options can put it other size pans example little bread pans, muffin, brownie pans.

Moist Yogurt Pancakes with Blueberries

By Red Mill

1 c wheat flour

½ tsp baking soda

1 tsp baking powder

1 egg

1 c milk

½ c plain yogurt

Sift together flour, baking soda and powder. Combine in another bowl egg, milk, and yogurt with whisk. Pour liquid into flour mixture and stir until dry ingredients are blended with liquids. Fry on hot greased griddle, turning once.

Optional: Fold in blueberries (or other berry) into pancake. I usually just drop them on top of pancake on the griddle.

Magnolia Cafe's Gingerbread Pancakes

by Magnolia Cafe

3 eggs

1/4 cup brown sugar

1 cup buttermilk

1/2 cup water

1/4 cup brewed coffee (pero)

2 1/2 cups white unbleached flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cloves

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1 tablespoon ground nutmeg

4 tablespoons butter, melted

In a large bowl, mix eggs and brown sugar until well combined. Add buttermilk, water and brewed coffee, and stir to combine. In another large bowl, sift together the flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in the melted butter.

Grease a griddle or heavy skillet. Heat griddle or skillet over medium-high heat and then add the batter, by ladle-fulls. Cook until little bubbles appear around the edges of the pancake, and then flip. Cook on the second side until golden brown and cooked through in the middle. Serve immediately.