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30 min
30 min
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So here I’m back in the States and it’s the pick of pumpkin season. I went with Zikki the other day to Union Square Farmers Market and I saw all the beautiful squashes and pumpkins- I just had to make some recipes for you! I still don’t have an oven at the new apartment (supposed to arrive today) so we continue our non-oven baking sessions with these gorgeous Pumpkin Pancakes! They are insanely beautiful in color, gingies like my beard, perfect with butter and maple syrup. Perfect as a wonderful post-Thanksgiving breakfast.
Bowl
Mixer
In a bowl, mix milk, yogurt, and pumpkin puree.
Add the eggs and vanilla and stir well. Set aside.
In a separate bowl, mix flour, sugar, baking powder, salt, pumpkin spice, and cinnamon.
Add the wet ingredients to the dry ingredients. Mix just until incorporated, don’t over mix, we don’t want to develop gluten.
Heat a flat pan on medium-low heat.
Add a tbsp of butter and pour the batter.
Let the pancakes cook for 3 minutes, then flip and cook for another 3 minutes on the other side.
Stack the pancakes on top of each other, add a piece of butter, and shower with maple syrup.
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