Whole Grain Pumpkin Pancakes
2 cups white whole wheat flour (or unbleached all-purpose flour)
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/3 cup natural granulated sugar (evaporated cane sugar)
1/2 teaspoon fine grain sea salt
1 tablespoons pumpkin pie spice*
1 1/4 cups organic buttermilk
1 cup pumpkin puree**
2 large organic eggs, lightly beaten
2 tablespoons butter, melted (melt in the pan skillet you are going to use)
butter, to serve (and for pan)
To make the pancakes combine the flour, baking powder, baking soda, sugar, spice and salt in a large bowl. Add the buttermilk, pumpkin, eggs, and melted butter. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don’t want to over mix.
Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. Serve with Apple Maple Compote
Makes about 12 large pancakes.
**pumpkin pie puree is different from pumpkin pie filling. Both are in the same section of the grocery store, so be sure to get the plain pumpkin!
Apple Maple Compote
This is just about the most simple thing ever, hardly a recipe at all.
Firstly, I’d plan on using about 1/2 an apple per person. Cut the apple into slices.
Next, add a pat of butter to a medium sized pan, enough to coat the entire thing. Next, add the apples to the pan and sprinkle the cinnamon over. Let the apples get soft, turning them over once, and sprinkling the other side with cinnamon. Add enough maple syrup to cover the apples. Let it bubble away for a minute or so. Pour over warm pancakes.