I found the most amazing recipe on Pinterest for these little gems. They are amazing. Credit to Chef in Training which will now be one of my favorite recipe sites.
3 cups flour
3/4 tsp. salt
2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4. tsp. ginger
2 T brown sugar
2 cups pumpkin puree or canned pumpkin
2 1/2 cup sour milk* (more or less depending on moistness of pumpkin)
3 eggs
3/4 tsp. salt
2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4. tsp. ginger
2 T brown sugar
2 cups pumpkin puree or canned pumpkin
2 1/2 cup sour milk* (more or less depending on moistness of pumpkin)
3 eggs
1. Mix dry ingredients in large bowl, making a hole in the center.
2. Add pumpkin puree, sour milk, eggs to center of bowl, and mix gently. Do not overmix. If batter is a bit stiff, add a little water until it can easily be spooned onto a hot lightly greased griddle.
3. Let pancakes bake until bubbles pop in the top, then flip—just one time. Do not press down—you want these to be light and airy!
4. Serve with your choice of whipped cream, syrup, and strawberries…or you could go the sweet route and top them with a vanilla glaze.
2. Add pumpkin puree, sour milk, eggs to center of bowl, and mix gently. Do not overmix. If batter is a bit stiff, add a little water until it can easily be spooned onto a hot lightly greased griddle.
3. Let pancakes bake until bubbles pop in the top, then flip—just one time. Do not press down—you want these to be light and airy!
4. Serve with your choice of whipped cream, syrup, and strawberries…or you could go the sweet route and top them with a vanilla glaze.
*Sour milk…this can be in any form: buttermilk, raw milk that has soured (not pasteurized milk), 1 tablespoon plain yogurt + water to make 1 cup, 1 3/4 teaspoon cream of tartar + milk to make 1 cup, 1 tablespoon vinegar or lemon juice + milk to 1 cup. Let stand to clabber for 5 minutes before using.
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