Sunday, May 15, 2005

Pumpkin-Oat Pancakes with Crystallized Ginger

Pumpkin-Oat Pancakes with Crystallized Ginger

1 cup all-purpose flour
1 cup whole-wheat pastry flour
1/2 cup old-fashioned rolled oats, finely ground (can use oat flour)
1/3 cup chopped crystallized ginger
3 tablespoons brown sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon cardamom
1 1/2 cups milk
1 cup mashed pumpkin
1 large egg
2 tablespoons canola oil
2 tablespoons apple cider vinegar

In a medium bowl, whisk together flours, ground oats, crystallized ginger, brown sugar, baking powder, baking soda, cinnamon, allspice, ginger, salt and cardamom.

In a medium bowl, whisk together milk, pumpkin, egg, oil and vinegar. Pour into the dry ingredients and mix just until combined.

Heat a lightly oiled griddle over medium heat. Drop about 1/4 cup batter per pancake onto the griddle - cook until the edges are lightly browned and the top begins to bubble. Turn and cook until the the pancake is cooked through. Repeat with any remaining batter.

Makes about 4 to 6 servings.

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