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Pumpkin Pancakes
Reviews:
December 05, 2006

I love this recipe; it's a hearty, stick-to-your-ribs breakfast. The following are a couple tips for the best pancakes. Don't thin the batter with more milk. This washes out the pumpkin flavor. Instead, the batter should be portioned out with a 1/4 c. measure onto a moderately hot griddle; then the batter should be spread out slightly using a spoon or a small spatula. This creates the fluffy texture while keeping them hearty. Second, I used a food processor to mix up the wet ingredients. This makes a smoother batter as it breaks down the fiberous pumpkin. The result is a lighter pancake with a more pronounced pumpkin flavor. Third, I used a fresh, good quality pumpkin pie spice rather than measuring out the individual spices; this is an easier preparation, and the flavors were fresher (I get my pumpkin pie spice from a local spice shop that grinds and mixes it weekly for the best quality). Fourth, I got the best results either using whole milk or evaporated milk. Low-fat and fat free milk products just left the flavor dull.

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