We made a few adjustments to the original recipe. Here's our version:
1 c. all purpose flour
1 c. whole wheat flour
3 T. maple syrup (the real kind)
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground cloves
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1 1/2 c. buttermilk
1 1/2 c. pumpkin puree
1 egg
2 T. vegetable oil
Combine dry ingredients. In a separate bowl, combine wet ingredients. Gently stir the dry ingredients into the wets. Cook like normal pancakes.
These were tasty, but a spoonful of our special whipped cream took them over the top.
Here's the recipe (you can thank me later):
Maple Cinnamon Whipped Cream
1 c. heavy whipping cream
2 T. maple syrup (again, the real stuff-- no Aunt Jemima!)
1/4 tsp. ground cinnamon
Combine all ingredients and beat to your preferred stiffness. (we like soft peaks)
1 c. heavy whipping cream
2 T. maple syrup (again, the real stuff-- no Aunt Jemima!)
1/4 tsp. ground cinnamon
Combine all ingredients and beat to your preferred stiffness. (we like soft peaks)
Don't just save this for your pancakes. It's wonderful in hot chocolate, and I'm betting it would be divine on all kinds of baked goods: gingerbread, apple pie, rice pudding...
2 comments:
yum! i love pumpkin pancakes and the maple cinnamon whipped cream sounds like a heavenly addition.
MMMMM! We love pumpkin pancakes in our house, but that whipped cream sounds DEEEEEEEElicious!
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