Pumpkin Pancakes, from "Cooking for Baby," by Lisa Barnes

Pumpkin pancakes

·         Whole milk, one cup

·         Canned pumpkin puree, ½ cup

·         Large egg, 1, separated at room temperature

·         Canola oil, 2 tbsp

·         White vinegar, 1 tbsp

·         Whole wheat flour, 1 cup

·         Brown sugar, 2 tbsp

·         Baking powder, 2 tsp

·         Baking soda, 1 tbsp

·         Salt, 1 tsp

·         Ground cinnamon, 1 tsp

·         Ground allspice, ¼ tsp

·         Nutmeg, ¼ tsp  freshly grated

·         Vegetable oil spray

·         Makes 10 5 inch pancakes

·         In a large mixing bowl, whisk together milk, pumkin, egg, oil, and vinegar until well blended

·         In a separate mixing bowl , stir together flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg, until blended.  Stir floour mixture into pumpkin mixture with a wooden spoon, just until blended. Let batter sit for 5 minutes for fluffier cakes.  Batter will be thick.

·         Spray a large nonstick griddle or frying pan with oildand heat over medium heat.  Pour batter by ¼ cupfuls into a pan and spreaqd with a spoon to flatten. Cook until bubbles from on top of pancakes, 2-3 minutes. Flip each pancake and cook until golden on second side, about 1 minute longer. Keep pancakes warm in a low oven.  Repeat with remaining butter. Seerve warm.

To store, refrigerate pancakes in an airtight container for up to 3 days or wrap in waxed paper, seal in freezer bags and freeze for up to one  month.

The above recipe(s) are taken from the book cited below. No copyright infringement was intended.

Barnes, Lisa,  (2008). Cooking for baby: Wholesome, homemade, delicious. SanFransisco, CA: Gold Street Press

The book can be purchased here:

http://www.amazon.com/Cooking-Baby-Wholesome-Homemade-Delicious/dp/1416599185/ref=sr_1_1?ie=UTF8&qid=1292366362&sr=8-1