are delicious. I've made them three times in the last two weeks. The first time was just because I had a craving for something pumpkiny and spicey and warm. That kind of thing happens to me in the Fall. B was still out of town, so J and I ate the entire batch ourselves. The second time I tripled the batch and made them for my book group. The pancakes were a hit. The third time I made them to celebrate B coming home from Book Tour. He is not a pumpkin fan, but he tried my pancake creation and liked it. Three for three. That doesn't usually happen to me with cooking. I can't take credit for the recipe, however. I found it
here via a Google search. Of course, like all good recipe robbers, I ended up tweaking this one a bit to suite my tastes and situation. I think my pancakes were especially successful because I served them with Buttermilk Syrup. (This stuff is so good that you could probably drizzle it on cardboard and folks would gobble it up!) There are several recipes floating around, I know, but mine was acquired from my friend Rachel who learned to make it when she worked at Magleby's. And now, without further ado...
Whole Wheat Buttermilk Pumpkin Pancakes
- 1 1/2 C. whole wheat flour
- 1 t. baking soda
- 2 t. baking powder
- 1/4 t. salt
- 1 t. ground cinnamon
- 1/2 t. ground ginger
- 1/2 t. ground nutmeg
- 2 eggs
- 1 C. buttermilk
- 1 C. canned pumpkin puree
- 2 T. oil
- 1 t. vanilla
Combine dry ingredients and set aside. Beat eggs lightly. Add other wet ingredients and mix. Add wet ingredients to dry and blend just until all the flour is moistened. This batter will be thick, and makes dense pancakes. You can thin it with water if you prefer.
Buttermilk Syrup
1 cube butter
1 C sugar
1/2 C buttermilk
1 t vanilla
1 t baking soda
1 T Karo syrup
Melt butter in a medium sauce pan. Add other ingredients and mix well. Cook, stirring constantly, until it boils, then take it off the heat. It will appear frothy, but will cool and distill into a light golden syrup.